Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10778780 | PMC |
| http://dx.doi.org/10.3390/foods13010075 | 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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