Optimization of extraction parameters for preparation of Cicer arietinumn-based beverage using Response Surface Methodology

Extraction parameters for the preparation of chickpea-based beverages were evaluated to maximize their protein content, carbohydrate content, total solid content, and minimize specific LOX (lipoxygenase) activity. A Central Composite design was used to optimize three input factors namely water to chickpea ratio (6:1 to 12:1), extraction temperature (40-80 degrees C), and extraction time (10-60 min). The predicted optimal conditions as determined by RSM (Response Surface Methodology) were water to chickpea ratio of 7.13:1, extraction temperature of 77.9 degrees C, and extraction time of 51 min. At these optimized conditions, the protein content, total carbohydrate content, total solid content, and specific LOX activity were observed as 4.12 g/100 ml extract, 5.78 g/100 ml of extract, 10.57 g/100 ml of extract, and 0.0084 units/mg of protein, respectively. The study provides the extraction parameters/conditions to be considered for the preparation of chickpea-based beverages for minimizing the beany flavor while retaining the highest nutritional properties. Novelty impact statement: Extraction parameters for the development of Cicer arietinum-based novel beverage were optimized using response surface methodology. All the parameters showed significant effects on the responses to maximize the nutritional content of the beverage.

Automated summary

This study optimized the extraction parameters for the preparation of chickpea-based beverages using the response surface methodology, aiming to maximize their nutritional content and minimize the beany flavor.