期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2009
卷号：27
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The aim of this study was to extract and characterize the starch from chickpea for its chemical, structural and morphological composition, thermal and technological properties. Chickpea starch yield was of 28%, having high purity. Scanning electron micrographs revealed cylindrical and oval granules, with mean length and width of 20 µm and 10 µm, respectively. X-ray pattern could be assigned to a C- type starch, typically of legume seeds. Pasting properties from chickpea starch were measured using differential scanning calorimetry (DSC) and rapid visco analyzer (RVA). The DSC parameters such as onset temperature, conclusion temperature and enthalpy of gelatinization were 65.51°C, 86.90°C and 12,12 J/g, respectively. Pasting temperature evaluated from RVA was 73.1°C and was observed high viscosity values and set-back and low shear thinning. Chickpea starch showed low swelling power and solubility at 90°C. Starch gel showed high turbidity values and syneresis and, at texture profile analysis, were observed high compressive force and springiness.
