Effect of Autoclaving on Solubility and Functional Properties of Chickpea (Cicer areitinum L.) Flour as a Function of Salt Concentration

摘要

The effect of autoclaving on the functional properties of defatted chickpea flour as a function of NaCl concentration (M) was investigated. The protein solubility of both treated and untreated flour showed minimum solubility at 0.2 M and maximum solubility at 0.4 M. Higher emulsion capacity was observed at 0.6 M and then decreased. Maximum foaming capacity of the flour was obtained at 0.2 M and thereafter started to decrease. Foam stability of the flour was minimum at 0.2M and increased with increase in concentration of NaCl. The Emulsion Capacity (EC) of the flour was higher at 0.6M of NaCl. On either side of this concentration, EC gradually decreased. The emulsifying activity decreased slightly when NaCl was added. For both samples the emulsion stability was significantly decreased by addition of NaCl. Autoclaving had no significant effect on the functional properties of untreated chickpea flour.