Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product

Abstract

The objective of this work was to determine the optimum conditions for the production of extruded flour from hardened chickpeas (Cicer arietinum L). Hardened chickpeas were produced using accelerated storage at 33-35°C and 76% relative humidity for 160 days. Hardened chickpeas were broken, dehulled and softened with a salt solution (2.5 g l À1 NaCl þ 7.5 g l À1 NaHCO 3 in distilled water) prior to extrusion. The single-screw extruder operation conditions were selected from factorial combinations of process variables: extrusion temperature (ET, 130-160°C), feed moisture content (FMC, 200-300 g H 2 O kg À1 , wet basis) and screw velocity (SV,. Response surface methodology was applied as optimisation technique over four response variables: in vitro protein digestibility (PD), total colour difference (DE), water absorption index (WAI) and water solubility index (WSI). Predictive models for response variables were developed as a function of process variables. The conventional graphical method was applied to obtain maximum PD and WAI and minimum DE and WSI. Contour plots of each of the response variables were utilised, applying superposition surface methodology to obtain three contour plots for observation and selection of the best (optimum) combination of ET (150.5°C), FMC (265 g H 2 O kg À1 ) and SV (190.5 rpm) for the production of extruded flour from hardened chickpeas with a single-screw extruder. Extrusion significantly improved the in vitro protein digestibility (21.7%) and protein efficiency ratio (36.9%) of hardened chickpeas.

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

“…For optimize several responses have suggested the use of the optimization methods including conventional graphic method, improved graphic method, extended response surface procedure and desirability function [22]. The utility of RSM for extrusion cooking optimization has been previously demonstrated [23][24][25]. However, optimizing extrusion conditions for the production of instant amaranth flour with high antioxidant activity and/or nutraceutical properties have not been reported.…”

Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food

“…These technologies suitable for weaning foods include roasting, germination, milling, baking, cooking, drying, fermentation, and extrusion [1]. Extrusion is a technology classified as a high temperature/short time process; it offers numerous advantages including versatility, high productivity, low operating cost, energy efficiency, high quality of resulting products and an improvement in digestibility and biological value of proteins [2,3].…”

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

“…Incorporation of chickpea flour may lower GI of white bread and provide beneficial effects on postprandial insulin and satiety. Extrusion is a high-temperature, high-pressure process that is gaining in popularity for the manufacture of novel legume products as it results in a wider range of flavours and textures than has previously been possible (Guy, 2001;Milan-Carrillo et al, 2002). As discussed by Meance et al (1999), starch gelatinisation can occur during high-temperature extrusion of foods, followed by retrogradation during subsequent cooling.…”