Extruded Chickpea Flour Composition for Better Mouthfeel and Taste
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Solution Overview
Problem
Existing chickpea flours often have undesirable mouthfeel characteristics and off-flavors due to volatile compounds present during processing, which detract from the consumer experience.
Innovation Solution
A chickpea flour composition comprising at least 95% dextrinized starch, controlled moisture content, and specific volatile concentrations, produced by extrusion at defined temperature and pressure conditions to release off-flavor volatiles and retain desirable odors and tastes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If chickpea flour is processed to improve health benefits (protein, fiber content), then nutritional value is improved, but mouthfeel characteristics deteriorate (gritty texture, thick coating)
Solution Approach 1:
The patent applies parameter changes by controlling moisture content (3.5-10.5% by weight) and using extrusion processing at specific temperatures (121-176°C) and pressures (5171-7239 kPa) to transform the physical structure of chickpea starch, reducing gritiness while preserving nutritional content
Solution Approach 2:
The patent utilizes phase transitions through extrusion processing where starch undergoes gelatinization and dextrinization at elevated temperatures and pressures, changing the physical state of starch molecules to improve mouthfeel while maintaining protein and fiber content
2Quantity of substance
If chickpea flour is processed to improve health benefits, then nutritional value is improved, but taste deteriorates (off-flavors from volatile compounds)
Solution Approach 1:
The patent converts harmful volatile compounds into beneficial flavors by controlling extrusion conditions (temperature, pressure, moisture) that transform off-flavor volatiles into desirable aromatic compounds, enhancing taste while preserving nutritional value
Solution Approach 2:
The patent uses parameter changes in processing conditions (temperature range of 121-176°C, pressure of 5171-7239 kPa, moisture content of 3.5-10.5%) to control the chemical transformation of volatile compounds, converting off-flavors into desirable flavors while maintaining nutritional content
3Ease of operation
If extrusion processing is applied to improve mouthfeel and taste, then consumption experience is improved, but processing complexity increases
Solution Approach 1:
The patent simplifies the extrusion process by defining specific parameter ranges (temperature: 121-176°C, pressure: 5171-7239 kPa, moisture: 3.5-10.5%) that optimize mouthfeel and taste, making the complex extrusion process more controllable and reproducible
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting chickpea flour offers improved mouthfeel and taste, with reduced off-flavors and enhanced flavor profiles, suitable for various food products.
Implementation Method 1
extruding a chickpea composition having an in-barrel moisture content of about 10% to 20% by weight at a temperature between about 121 °C (250 °F) to about 176 °C (350 °F) with a barrel pressure between about 5171 kPa (750 psi) to about 7239 kPa (1050 psi) to form an extruded chickpea composition
Implementation Method 2
extruding a chickpea composition having an in-barrel moisture content of about 10% to 20% by weight at a temperature between about 121 °C (250 °F) to about 176 °C (350 °F)
Implementation Method 3
when the extruded chickpea composition exits the extruder, at least one volatile is released from the extruded chickpea composition
Data Source
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AI summary
A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.