Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Abstract

A b s t r a c t. The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.

Physical properties of barley grains at hydration and drying conditions of malt production

“…), respectively. Similar trend was observed for other grains as green wheat (Al‐Mahasneh & Rababah, 2007), chickpeas (Sayar, Turhan, & Köksel, 2016), faba beans (Altuntas & Yildiz, 2007), and sorghum (Gely & Pagano, 2017).…”

“…3 | RESULTS AND DISCUSSION (Sayar, Turhan, & Köksel, 2016), faba beans (Altuntas & Yildiz, 2007), and sorghum (Gely & Pagano, 2017).…”

“…This behavior is in agreement with the main dimensions, showing that barley grains tended to expand with increasing moisture up to a limit value of $60%. Sayar et al (2016) associated the volume increase to the water absorption by protein and starch fraction of the endosperm. Additionally, increasing the moisture content promotes a regression in glass transition of these macromolecules, transiting from a glassy to a rubbery state where the grain is more permeable (Miano & Augusto, 2015).…”

Modelling Volume Change and Deformation in Food Products/Processes: An Overview

“…On the other hand, Sayar et al [ 43 ] utilized two approaches to model the linear (length, width, and thickness) and volumetric expansion of chickpea seeds as a function of water uptake during soaking at different temperatures (20–100 °C). The first approach was based on the experimental correlation between volume variation and water absorption of chickpeas during soaking, expressed as follows: where V is the volume of chickpea at time t , and V 0 its initial volume; M is the weight of chickpea at time t , while M 0 its initial weight; ρ w is the density of water, and λ is the volumetric expansion coefficient.…”

“…In this case, different values of the expansion coefficient ( β ) were obtained by using volume, length, width and thickness variation of chickpeas, indicating anisotropic swelling. Furthermore, Sayar et al [ 43 ] analyzed the variation of different expansion coefficients with temperature: Overall, all coefficients decreased linearly in the range of 20–50 °C, and then remained constant for 70–100 °C. The authors indicated that starch gelatinization occurring at around 60 °C would explain this behavior in swelling of chickpeas.…”