Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility

Abstract

As the effect of chickpea flour (CF) incorporation on the physicochemical properties and starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio of 10%, 20%, 30%, and 40% to prepare biscuits. The pasting properties, thermal properties, microstructure, in vitro starch digestibility and quality properties were investigated. The addition of CF in wheat flour increased the water solubility and reduced the swelling power of the mixed powder. Elevated incorporation levels increased the content of slowly digestible and resistant starch of biscuits, increased the gelatinization onset temperature and reduced its gelatinization enthalpy and viscosity. The microstructure indicated that the addition of CF also increased the protein and fat content of the biscuits and enhanced the entrapment effect of the starch, which reduced the sensitivity of starch to digestive enzymes. Our finding revealed that the incorporation of 30% CF in biscuits could be an effective way to develop a nutritious and low-digestibility biscuit with desirable quality properties.