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标题：Functional properties of defatted chickpea (Cicer arietinum, L. ) flour as influenced by thermoplastic extrusion
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作者：VALIM, M. F. C. F. A. ; BATISTUTI, J. P.
期刊名称：Alimentos e Nutrição Araraquara
印刷版ISSN：2179-4448
出版年度：2009
卷号：9
期号：1
语种：Portuguese
摘要：Defatted chickpea (Cicer arietinum, L) flour was submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). The functional properties of raw and extruded flours were investigated. The nitrogen solubility index of raw chickpea flour was minimum at pH 4.0 but increased at both lower and higher pHs. Extrusion reduced nitrogen solubility drastically for all feed moisture levels. Water and oil absorption capacity were significantly (p O
关键词：Chickpea;extrusion cooking;functional properties