Process optimization for development of instant-chickpea-recepie mix
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Date
2019-09
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present investigation was carried out in the Department of Food Science & Technology, G.B. Pant University of Agric. & Tech., Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-19. The objective of this study was to develop instant chickpea by using Response Surface Methodology (RSM). For optimization of process conditions to make instant chickpea from small as well as large seeded varieties, Central Composite Rotatable Design was used. The process to make instant chickpea involved soaking, cooking and drying. Seeds of both the varieties were soaked in tap water containing 0.5, 1.0 and 1.5 % of each salt Sodium chloride (NaCl), sodium bicarbonate (NaHCO3), and ammonium carbonate ((NH4)2CO3)) at three levels of temperature (30, 45 and 60 °C) followed by washing, cooking and drying for the instantization process. Soaking of small chickpea in salt solution containing 0.59 % NaCl, 0.85 % NaHCO3, and 0.82 % (NH4)2CO3 at 49.81 °C temperature for 217.58 min was found an optimum treatment to produce instant chickpea having cooking time of only 10.27 min. Similarly, soaking of large chickpea in salt solution having 1.07 % NaCl, 0.79 % NaHCO3, and 0.70 % (NH4)2CO3 at 46.53 °C temperature for 270.61 min was optimum treatment to produce instant chickpea with cooking time of only 12.88 min. Results showed that bulk density, true density, 1000 kernel weight, porosity and colour difference were reduced significantly at 5 % level for instant chickpea as compared to raw chickpea for both the verities except length and width. Changes in content of moisture, fat, calcium and iron were non-significant due to preparation of instant chickpea from both verities. In small seeded instant chickpea protein, ash and phosphorus content were reduced but carbohydrate content was increased (P ≤ 0.01). In large seeded instant chickpea ash and phosphorus content were decreased whereas protein and carbohydrate contents showed insignificant difference as compared to raw chickpea. Fibre content in both the verities was increased significantly (P ≤ 0.01) after making instant chickpea. Curry powder for instant chickpea was also developed containing tomato, onion, ginger and garlic powder with spices, corn flour and oil. Ready-to-serve chickpea can be prepared by adding 100 g of instant chickpea and 63.4 g curry powder in 400 ml of boiling water followed by cooking for 11 min for small chickpea and 13 min for large chickpea.
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