In-vitro digestibility and Functional properties of Chickpea Resistant starch

Starch is the most abundant carbohydrate in chickpea seed and is considered to be competitive in the food industry. The study was aimed to investigate the invitro digestibility and functional properties of chickpea resistant starch through repeated (five cycle) retrogradation process. Chickpea starch was subjected to retrogradation (12IºC with 30 minutes) and different storage time intervals of 24, 48 and 72 h at 4ºC. The invitro digestibility and functional properties of native chickpea starch (NCPS) and treated starches were determined according to the standard procedures. Water binding capacity (WBC) and solubility of treated starches were significantly (P<0.05) increased whereas swelling power was (P<0.05) decreased than native chickpea starch. No significant difference was observed in bulk density (BD), moisture and dry matter among the starches. Compared to native chickpea starch, the RS content of treated starches were significantly (P<0.05) increased with time of storage whereas RDS content was decreased except in T2. The SDS content of treated starches were significantly (P<0.05) decreased than native chickpea starch (NCPS). Hence, repeated (five cycle) retrogradation was one of the methods for resistant starch formation and it can be used in the preparation of bakery products.