Effects of gamma irradiation on the physicochemical, thermal and functional properties of chickpea flour

The physicochemical, functional and thermal properties of the chickpea flour treated with 0.5, 1, 2.5, 5 and 10 kGy irradiation dose at the rate of 0.5 kGy/h were investigated. Results showed that the proximate composition of the flour did not change significantly. However, pasting properties showed a significant (p <= 0.05) decrease in peak viscosity, final viscosity, setback viscosity, trough viscosity and pasting temperature as the dosage increased. Swelling, syneresis and solubility improved with dosage. Oil absorption capacity and water absorption capacity increased significantly with dosage from 1.03 to 1.45 and 1.56-2.63 g/g of flour respectively. pH decreased significantly with dosage. Gelatinization temperature increased, while as enthalpy decreased significantly. Texture profile properties also decreased with dosage. (C) 2016 Elsevier Ltd. All rights reserved.