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Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the
Nelson D Rodriguez-Marin1, Johan S Henao-Ossa1, Juan C Lucas-Aguirre1
1Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío 460, Colombia.
ACS Omega
|November 24, 2025
Summary
Germinating chickpea starch for 4 days significantly alters its properties, increasing viscosity and amylose content while decreasing gelatinization temperature. This makes germinated chickpea starch a promising thickening agent for food applications.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Chickpea starch is a common ingredient in the food industry.
- Germination is a process that can modify the properties of starches.
- Understanding these modifications is crucial for optimizing food product development.
Purpose of the Study:
- To evaluate the impact of germination time on chickpea starch properties.
- To determine the suitability of germinated chickpea starch for food industry applications.
Main Methods:
- Proximal composition analysis of flours.
- Evaluation of functional, thermal, rheological, vibrational, and structural properties of starch.
- X-ray diffraction and Scanning Electron Microscopy (SEM) for structural analysis.
Main Results:
- Germination rapidly decreased fiber, ash, and protein content in flours.
- Chickpea starch showed increased amylose content (12.03% to 19.63%) and viscosity.
- Gelatinization temperature significantly decreased (71.3°C to 49.3°C).
- Structural integrity of starch remained unchanged, with type C crystalline structure observed.
Conclusions:
- Germinated chickpea starch exhibits enhanced thickening properties.
- Its reduced gelatinization temperature and increased viscosity are beneficial for food processing.
- Germinated chickpea starch can improve hydration, moisture retention, viscosity, and texture in food products.
