Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals.

The applicability of ozone has been increased to include pulse grains because of their increased production and significance as plant-based protein source. In many developed countries, there is a growing demand for products made from chickpeas grains. Whole chickpea grains were treated with ozone gas (500-1000 ppm) for 20-30 min.