READY-TO-EAT CHICKPEA PURÉE POWDER BY DRUM DRYING; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF POWDER PRODUCT

Authors : Esin SELÇUK, Rabia AKÇAY SALIK, Özgül ALTAY, Özgün KÖPRÜALAN, Figen ERTEKİN

Pages : 846-860

Doi:10.15237/gida.GD22060

View : 68 | Download : 73

Publication Date : 2023-08-15

Article Type : Research Paper

Abstract :This study aims to convert raw chickpea insert ignore into journalissuearticles values(Cicer arietinum L.); into dried chickpea puree powder form using a drum dryer having a high rehydration ratio and for ready-to-use consumption form maintaining its healthy properties. The effects of the drying conditions on the physical, chemical, and rheological properties of chickpea puree powders were investigated. Before drying, raw chickpeas were soaked in water at 25°C for 12 hours and boiled at 100°C for 55 minutes. In the drying process, saturated steam pressures insert ignore into journalissuearticles values(2, 3, and 4 bar); and drum rotation speeds insert ignore into journalissuearticles values(2.0, 3.0, 4.0, and 5.0 rpm); were chosen as process variables. The most appropriate process conditions were determined as 3 bar of steam pressure and 2 rpm of drum rotation speed targeting the maximum protein content insert ignore into journalissuearticles values(30.35±0.18%);, maximum rehydration ratio insert ignore into journalissuearticles values(515±0.01%);, and as low as possible browning index insert ignore into journalissuearticles values(BI);insert ignore into journalissuearticles values(59.28±4.90); values. It was determined that chickpea puree had the appropriate rheological characteristics when the shear stress and shear rate values for chickpea puree powders with various dry matter contents insert ignore into journalissuearticles values(%25, %26, %27.5, %30); produced under suitable process parameters were examined.
Keywords : Reoloji, valsli kurutma, nohut püresi tozu, sağlıklı gıda, rehidrasyon oranı

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