1Assistant Professor, Department of Food Engineering, NIFTEM, Haryana, India
2M. Tech Student, Department of Food Engineering, NIFTEM, Haryana, India
3Ph. D Scholar, Department of Agriculture and Environmental Sciences, NIFTEM, Haryana, India
*Corresponding author email address: vijaysinghs42@gmail.com
Online published on 2 January, 2019.
Chickpea grains were roasted by traditional sand roasting (180, 200 and 220°C) and microwave roasting (450 W, 600 W and 900 W) for 5, 10 and 15 min. The effects of roasting method and their parameters on physico-mechanical and roasting characteristics were determined. Roasting led to an increase in size, sphericity, angle of repose, porosity and puffing index of chickpea. Significant (p<0.05) reduction in fracture force and coefficient of friction was observed. True density decreased with roasting and the lowest value of 787.87 kg.m-3 was observed on sand roasting at 180°C for 15 min. The highest value of puffing index (179.87%) and length/width ratio (155.04%) was observed for sand roasting at 220°C for 15 min and 5 min, respectively. The force required for rupture of chickpea reduced with roasting, and the lowest value (32.28 N) was observed during sand roasting at 220°C for 10 min. The optimum roasting condition identified for sand and microwave roasting to obtain higher puffing index, lower hardness and rupture energy was observed to be 220°C for 10 min and 600 W for 15 min, respectively.
Sand roasting, microwave roasting, chickpea grain, physico-mechanical properties, roasting characteristics, rupture force
