Effects of pressure, temperature, and treatment time on oscillatory rheological properties and non-isothermal gelatinization kinetics of chickpea (Cicer arietinum L.) flour slurry

The effect of high hydrostatic pressure (HHP), temperature at pressurization, and treatment time at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min) on the gelatinization of chickpea flour (CF) slurry during non-isothermal heating from 25 to 95 °C and gel rheological properties after subsequent cooling to 25 °C was investigated. CF gelatinization kinetics from the cross-over of elastic modulus (G’) and viscous modulus (G″) to 95 °C were considered for rate estimation. Zero-order reaction kinetics adequately described the CF gelatinization process. Structure development rate (dG′/dt) is described by two exponential functions with activation energies ranging from 51.2 to 576.6 and –128.9 to 538.9 kJ mol–1 for downward and upward gelatinization curves, respectively. Changes in dG′/dt vs. temperature seem to be closely related to the degree of gelatinization induced by HHP pre-treatment.