Drying of chickpea puree in drum dryer, optimization of drying process parameters and determination of quality and rheological properties of dried chickpea puree
Project no. 22662 · Status: Kapanmış · 2021
Summary
In this study, chickpea was dried as puree form using a twin drum dryer in order to obtain dried chickpea powder, having high rehydration capacity, for ready to eat consumption. Before drying, chickpeas were soaked in water at 25°C for 12 hours, followed by boiling at 100°C for 60 minutes. Then, within the scope of the study, chickpea puree was dried at 2, 3 and 4 bar pressures and 2, 3, 4, 5 rpm rotation speeds in a twin drum dryer. Moisture content, water activity, component analysis (% protein content, % total fat content, % total carbohydrate, % total ash), color analysis((L* (brightness, darkness), a* (redness, greenness) ), b* (yellowness, blueness), Chroma, BI (degree of browning), Hue (color hue) and ?E (color difference), rehydration capacity, bulk and tapped density of the dried chickpea puree powders were performed. Taking into consideration maximum protein content, maximum rehydration capacity, minimum BI (browning degree), the optimum processing conditions were determined as 3 bar steam pressure and 2 rpm rotation speed. At the optimum point, 3 validation trials were performed and protein content, BI (browning degree), rehydration capacity of the dried chickpea powder samples were analyzed at the optimum point and at this point, drying process was provided with minimum quality loss. In addition to these analyses, rehydrated chickpea puree with 25%, 26%, 27.5% and 30% dry matter contents was prepared from chickpea powders which were produced at the optimum point and shear stress versus shear rate graphs were drawn in all purees prepared at different dry matter contents. At the same time, the oscillation tests were analyzed and the viscoelastic properties of the purees were determined by drawing frequency graphs against the modulus of elasticity