Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products

Bruna Mayara Roldão Ferreira, Isadora Maria Melo Torres, Gabriel Sarache, Jean Lopes Silva, Claudia Cirineo Ferreira Monteiro, Benício Alves Abreu Filho, Carlos Eduardo Barão, Tatiana Colombo Pimentel, Ivo Mottin Demiate and Antonio Roberto Giriboni Monteiro
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Bruna Mayara Roldão Ferreira: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil
Isadora Maria Melo Torres: Department Food Engineering, State University of Maringa, Maringa, Brazil
Gabriel Sarache: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil
Jean Lopes Silva: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil
Claudia Cirineo Ferreira Monteiro: Department of Design, State University of Maringa, Maringa, Brazil
Benício Alves Abreu Filho: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil
Carlos Eduardo Barão: Federal Institute of Paraná, Paranavai, Brazil
Tatiana Colombo Pimentel: Federal Institute of Paraná, Paranavai, Brazil
Ivo Mottin Demiate: Department Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
Antonio Roberto Giriboni Monteiro: Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil

Czech Journal of Food Sciences, 2025, vol. 43, issue 4, 246-254

Abstract: Chickpeas and oats are rich in essential nutrients and bioactive compounds, such as phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are experiencing market growth due to advancements in processing technologies that cater to healthier ingredients. This study aims to evaluate pre-gelatinised flours produced through extrusion using different proportions of chickpeas and oats (100 : 0, 90 : 10, and 80 : 20) and compare them with their respective raw versions. The physicochemical properties, technological characteristics [Rapid Viscosity Analysis (RVA) and Water Absorption Index (WAI)], applications within the instant food industry, and their potential for acceptance were evaluated. The extruded flours showed lower moisture content and water activity - finally, their application in instant soups, mainly at 10%, increased consumer acceptance. Incorporating oats in the flours resulted in higher water activity, WAI, final viscosity, peak viscosity and pasting temperature. Our results demonstrate that flours with suitable physicochemical and technological properties could be obtained using chickpeas, oats, and extrusion. Its incorporation into instant soups resulted in products with suitable acceptance by consumers.

Keywords: healthy food; rheology; modified starch; clean label (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:215-2024-cjfs

DOI: 10.17221/215/2024-CJFS

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