The effect of particle size on techno-functional properties and biscuit quality of chickpea flour: a simple additive weighting (SAW) approach

The particle size of flours plays a crucial role in enhancing their functionality by influencing surface area and the exposure of active sites, which in turn may improve solubility, dispersibility, and broaden their potential for various food applications. Therefore, in the present study, chickpea flour was prepared with five different particle sizes to develop biscuits. The effect of particle size on water and oil absorption capacity, bulk density properties, foaming capacity, swelling power and dispersibility of chickpea flour was investigated. In terms of particle size of flours, chickpea flour with the largest particle size (400 µm) showed the highest water absorption capacity at all substitution levels, outperforming the finer flour particles. Foaming capacity of chickpea flours with varying particle sizes ranged from 17.45 % to 30.42 %. Notably, the flour with a 200 μm particle size showed the highest foaming capacity, suggesting that this size is ideal for formulating protein-enriched foods that require aeration in their texture, such as cakes, ice cream and confectionery products. The fracturability values of the biscuit samples ranged from 22.7 mm to 23.88 mm, with a clear trend indicating that the breakability increased as the flour particle size increase. In terms of the particle size of the flours, chickpea flour with the largest particle size (400 μm) showed the highest water absorption capacity at all substitution levels, leaving behind finer flour particles. In terms of texture, the CF200 sample, which exhibited the lowest hardness value, also demonstrated the best overall textural properties, making it suitable for producing more desirable biscuit textures. Sensory analysis using the SAW technique revealed that the CFUS sample was the most preferred in terms of general acceptability, while the CF400 biscuit was the least favored. This study will provide a theoretical basis for the production of superior chickpea-based products in the food industry and will contribute to the production of high value-added products.