Comparison of physical properties of raw and roasted chickpeas (leblebi)

Physical properties of raw and roasted chickpeas (leblebi) were examined as a basis for evaluating the changes in structure and color that occur durin g leblebi production. Scanning electron microscopy (SEM) revealed that subs tantial structural changes occurred during processing. The raw chickpea was tightly packed while processing substantially increased the porosity of th e chickpeas. The density measurement confirmed the SEM results. There were significant differences in the stiffness values of raw and roasted chickpea samples. The majority of the starch granules in the roasted chickpea sampl e retained strong birefringence. The roasted chickpea sample had a DSC endo therm at around 65 degrees C comparable in size to that in raw chickpea, in dicating that starch was not gelatinized during processing. Although there were slight differences in the X-ray diffraction patterns of the raw and ro asted chickpea samples, they were both Ca type. The roasted chickpeas had l ower L and higher a(+) and b(+) values compared to that of raw chickpeas. ( C) 1999 Canadian Institute of Food Science and Technology. Published by Els evier Science Ltd. All rights reserved.