Qualitative Analysis of Roasted and Germinated Green Chickpea for Snack Food: Proximate, Functional and Pasting Properties

Yogesh Kumar; Vijay Singh Sharanagat; Lochan Singh; Promita Gundev; Saravanan Mani; Prabhat K. Nema

doi:10.52151/jae2020573.1717

Authors

Yogesh Kumar Department of Food Engineering, NIFTEM, Haryana, India Author
Vijay Singh Sharanagat Department of Food Engineering, NIFTEM, Haryana, India Author
Lochan Singh Department of Food Engineering, NIFTEM, Haryana, India Author
Promita Gundev Department of Food Engineering, NIFTEM, Haryana, India Author
Saravanan Mani Biochemistry Laboratory, Department of Basic and Applied Sciences, Department of Food Engineering, NIFTEM, Haryana, India Author
Prabhat K. Nema Department of Food Engineering, NIFTEM, Haryana, India. Author

DOI:

https://doi.org/10.52151/jae2020573.1717

Keywords:

Germination, roastingroasting, pasting properties, functional characteristics, TPC

Abstract

In this study, the change in quality of green chickpea (GC) apropos to roasting and germination were analyzed. Significant (p<0.05) increase in surface area of GC occurred upon roasting (130.98-143.59 mm2 ) and germination (130.98-224.51 mm2 ), whereas, a slight increase in sphericity was observed with roasting. Both the treatments increased the fibre and protein content and reduced the carbohydrate content. Fat and ash content decreased by 1.88 % and 12 %, respectively, upon roasting but increased by 3.97 % and 29.84 %, respectively, on germination. ‘L*’ value decrease on roasting (91.02-65.28) but increased with germination (91.02-93.32). The starch and amylose-lipid complex gelatinization temperature reduced with both the treatments with higher reduction in roasted GC. The highest oil (0.82 g.g-1) and water (1.4 g.g-1) absorption capacity were found in germinated and roasted samples, respectively, while the highest pasting temperature (74.05 ºC) was observed for control. Total phenolic content increased on roasting (50.05 %), but decreased with germination (25.22 %).

Author Biographies

Yogesh Kumar, Department of Food Engineering, NIFTEM, Haryana, India

M. Tech Student
Vijay Singh Sharanagat, Department of Food Engineering, NIFTEM, Haryana, India

Assistant Professor
Lochan Singh, Department of Food Engineering, NIFTEM, Haryana, India

Ph. D. Scholar
Promita Gundev, Department of Food Engineering, NIFTEM, Haryana, India

Ph. D. Scholar
Saravanan Mani, Biochemistry Laboratory, Department of Basic and Applied Sciences, Department of Food Engineering, NIFTEM, Haryana, India

Lab In-charge
Prabhat K. Nema, Department of Food Engineering, NIFTEM, Haryana, India.

Associate Professor,

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