The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% /) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429116 | PMC |
| http://dx.doi.org/10.3390/ijms20051246 | DOI Listing |
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Article Synopsis
- The study investigates the use of five different pulses (faba bean, chickpea, whole lentil, split pea, and pinto bean) in bakery products, specifically cakes, substituting 40% of wheat flour, to assess their sensory and physicochemical properties.
- While the pulse cakes received lower liking scores overall compared to a control cake, many participants showed a preference for the pulse versions, indicating potential for market acceptance, especially for chickpea and faba bean cakes.
- Instrumental analysis revealed that the chickpea and faba bean cakes were similar to the control in flavor profiles, while the pea cake was notably different; this highlights the importance of using tools like the GC E-n
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