Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu)

ABSTRACT

In the current research, an attempt was made to evaluate the impact of microwave roasting on the various physico-chemical and sensory properties of chickpea flour (sattu). Different power-time combinations (450W for 5–30 mins, 600W for 5–30 mins and 900W for 5–30 mins) were used for roasting of chickpea flour. Sensory evaluation of microwave roasted sattu samples at 900W for 10 min was found to be most acceptable, followed by 450 for 30 min and 600W for 25 min. A significant (p ≤ .05) increase in antioxidant properties (TPC, %DPPH and FRAP) was observed with roasting power and time. The TPC content increased from 9.02 to 30.59 mgGAE/g. Roasting also decreased the antinutritional factors (tannins and phytates). The phytate content decreased from 99.13 to 97.29 mg/100 g while as tannin content decreased from 5.04 to 3.08 mg/g with an increase in roasting power. Microwave roasting resulted in a significant decrease in transition temperatures, the enthalpy values decreased from 4.54 to 2.83J/g.

KEYWORDS:

• Roasting
• sensory properties
• sattu
• antioxidant properties
• anti-nutritional factors

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The work was supported by the University Grants Commission.