EFFECT OF INTENSIFICATION OF VAPORIZATION BY DECOMPRESSION TO THE VACUUM AS A PRETREATMENT FOR ROASTING AUSTRALIAN CHICKPEA: MULTIPLE OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY OF CHEMICAL,TEXTURAL AND COLOR PARAMETERS

摘要

Intensification of vaporization by decompression to the vacuum was applied onrnAustralian chickpea as a pretreatment for roasting. The aim was to obtain crunchyrnroasted chickpeas having good expansion and nice color without loss of polyphenols.rnThe study was realized in function of three experimental parameters: initialrnwater content (W), steam pressure (P) and processing time (t). Using responsernsurface methodology, the effects of these parameters were studied along with theirrninteractions after roasting. Results were confirmed by sensory analysis. W wasrnfound to favor expansion, decrease the crunchiness and increase browning of thernfinal product. P and t expanded the product, liberated polyphenols and increasedrnthe crunchiness and the browning. Optimization was conducted in order tornprepare a final product having a compromise between phenolic content, appearance,rntexture and color. The optimum was reached for: W = 37%, P = 6.8 bar andrnt = 23 s.