CHICKPEA (Cicer arietinum L.) STARCH CHARACTERIZATION

Authors

  • TALITA MOREIRA DE OLIVEIRA Universidade Federal de Viçosa
  • MÔNICA RIBEIRO PIROZI Universidade Federal de Viçosa
  • JOÃO TOMAZ DA SILVA BORGES Universidade Federal de Viçosa
  • ROGÉRIO GERMANI Universidade Federal de Viçosa
  • MAURÍCIO PAULO FERREIRA FONTES

DOI:

https://doi.org/10.5380/cep.v27i1.14947

Keywords:

GRÃO-DE-BICO, AMIDO, Cicer arietinum L. CHICKPEA, STARCH, Cicer arietinum L.

Abstract

The aim of this study was to extract and characterize the starch from chickpea for its chemical, structural and morphological composition, thermal and technological properties. Chickpea starch yield was of 28%, having high purity. Scanning electron micrographs revealed cylindrical and oval granules, with mean length and width of 20 µm and 10 µm, respectively. X-ray pattern could be assigned to a C- type starch, typically of legume seeds. Pasting properties from chickpea starch were measured using differential scanning calorimetry (DSC) and rapid visco analyzer (RVA). The DSC parameters such as onset temperature, conclusion temperature and enthalpy of gelatinization were 65.51°C, 86.90°C and 12,12 J/g, respectively. Pasting temperature evaluated from RVA was 73.1°C and was observed high viscosity values and set-back and low shear thinning. Chickpea starch showed low swelling power and solubility at 90°C. Starch gel showed high turbidity values and syneresis and, at texture profile analysis, were observed high compressive force and springiness.

Downloads

Published

2009-08-12

How to Cite

OLIVEIRA, T. M. D., PIROZI, M. R., BORGES, J. T. D. S., GERMANI, R., & FONTES, M. P. F. (2009). CHICKPEA (Cicer arietinum L.) STARCH CHARACTERIZATION. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 27(1). https://doi.org/10.5380/cep.v27i1.14947

Issue

Vol. 27 No. 1 (2009)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.