Quality and Technological Characterization of Chickpea Flours in Common Noodles

Guoxia Wang^1, , Chunge Li¹, Shiqi Xu¹, Chunxiao Wang¹, Mingrui Zhao¹, Yimeng Li¹ and Yujie Zhu¹

¹School of Life Sciences, Zhengzhou Normal University, Zhengzhou, China

Cite this paper:
Guoxia Wang, Chunge Li, Shiqi Xu, Chunxiao Wang, Mingrui Zhao, Yimeng Li and Yujie Zhu. Quality and Technological Characterization of Chickpea Flours in Common Noodles. Journal of Food and Nutrition Research. 2025; 13(8):285-292. doi: 10.12691/jfnr-13-8-2

Abstract

To explore the effect of chickpea powder addition on the quality and structural characteristics of noodles, chickpea powder (0% ~ 20%) was added to wheat flour. The physicochemical properties of the mixed powder, texture characteristics, cooking characteristics, sensory characteristics, and structural characteristics of noodles were investigated. The results showed that with the increase in the amount of chickpea powder, the color of the mixed powder was yellowish, the water holding capacity decreased first and then increased, the oil holding capacity increased, and the viscosity value decreased. The water absorption and cooking loss rate gradually increased. Mixed flour of 10% and 15% chickpea flour showed moderate lightness and attractive redness in color. When the amount of chickpea powder was 15%, the particle size distribution was more uniform, When the amount of chickpea powder was 10%, the hardness, gumminess, and chewiness of chickpea noodles were moderate and could be accepted by most consumers, the highest sensory score was 90.2. The noodles had a smooth taste, moderate hardness, and good quality. The crystal type of noodles changed, but the type of functional groups did not change. The research results provide a theoretical basis for the comprehensive utilization of chickpea resources, broadening its application in the food industry and developing noodles.

Keywords:
Chickpea fresh noodles cooking properties textural properties structural propertie

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