Modelling the water absorption process in chickpeas (Cicer arietinum L.)—The effect of blanching pre-treatment on water intake and texture kinetics

Nissreen Abu-Ghannam, Dublin Institute of Technology

Document Type Article

Journal of Food Engineering


The effect of high temperature-short time (HTST) pre-blanching on water absorption and texture kinetics of chickpeas was investigated. Water intake and texture for both non-blanched and blanched chickpeas during soaking were evaluated for soaking within the temperature range 25-60 °C. A first order asymptotic model was selected for primary modelling of sorption and texture data. Blanching at 100 °C for 1.5 min before soaking increased the rates of hydration and texture change for soak temperatures below 50 °C. A change in the water absorption and texture kinetics occurred for blanched chickpeas at 37.5 ± 1.5 °C. Generalised non-linear models were proposed to describe the water absorption and texture kinetics. An uncertainty analysis of chickpea texture during soaking was performed to assess the influence of product texture variability. The results show that blanching followed by soaking at temperatures lower than 50 °C shortens soaking times for chickpeas.