Czech J. Food Sci., 2025, 43(4):246-254 | DOI: 10.17221/215/2024-CJFS

Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products

Bruna Mayara Roldão Ferreira1, Isadora Maria Melo Torres ORCID...2, Gabriel Sarache ORCID...1, Jean Lopes Silva ORCID...1, Claudia Cirineo Ferreira Monteiro ORCID...3, Benício Alves Abreu Filho ORCID...1, Carlos Eduardo Barão ORCID...4, Tatiana Colombo Pimentel ORCID...4, Ivo Mottin Demiate ORCID...5, Antonio Roberto Giriboni Monteiro ORCID...1
1 Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil
2 Department Food Engineering, State University of Maringa, Maringa, Brazil
3 Department of Design, State University of Maringa, Maringa, Brazil
4 Federal Institute of Paraná, Paranavai, Brazil
5 Department Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil

Chickpeas and oats are rich in essential nutrients and bioactive compounds, such as phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are experiencing market growth due to advancements in processing technologies that cater to healthier ingredients. This study aims to evaluate pre-gelatinised flours produced through extrusion using different proportions of chickpeas and oats (100 : 0, 90 : 10, and 80 : 20) and compare them with their respective raw versions. The physicochemical properties, technological characteristics [Rapid Viscosity Analysis (RVA) and Water Absorption Index (WAI)], applications within the instant food industry, and their potential for acceptance were evaluated. The extruded flours showed lower moisture content and water activity – finally, their application in instant soups, mainly at 10%, increased consumer acceptance. Incorporating oats in the flours resulted in higher water activity, WAI, final viscosity, peak viscosity and pasting temperature. Our results demonstrate that flours with suitable physicochemical and technological properties could be obtained using chickpeas, oats, and extrusion. Its incorporation into instant soups resulted in products with suitable acceptance by consumers.

Keywords: healthy food; rheology; modified starch; clean label

Received: November 2, 2024; Revised: May 9, 2025; Accepted: May 14, 2025; Prepublished online: August 11, 2025; Published: August 31, 2025  Show citation

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Ferreira BMR, Torres IMM, Sarache G, Lopes Silva J, Monteiro CCF, Alves Abreu Filho B, et al.. Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products. Czech J. Food Sci. 2025;43(4):246-254. doi: 10.17221/215/2024-CJFS.
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