Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

• Published in: Foods Vol. 10; no. 11; p. 2622
• Main Authors: Noordraven, Laura E. C., Kim, Hyun-Jung, Hoogland, Hans, Grauwet, Tara, Van Loey, Ann M.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 29-10-2021; MDPI
• Subjects: Alcohols; Aldehydes; Amino acids; Aroma; Aroma compounds; Beans; Bulk density; Chemical composition; chickpea flour; Chickpeas; Flavor compounds; Flavors; Flour; Food products; Food science; gas chromatography-mass spectrometry fingerprinting; Headspace; Ingredients; instant soup; Ketones; Legumes; Microstructure; Particle size; Potatoes; Powder; powder flowability; Recipes; Rheological properties; Rheology; Shear thinning (liquids); Soups; Starch; Sulfur compounds; Thickening agents; Viscosity; Vitamins; Volatile compounds; Netherlands; Germany
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10112622

Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.