| Abstract: | Changes in the physical and chemical properties of chickpeas gamma irradiated with 60Co at doses of 0–50 kGy were investigated. Irradiation between 0 and 20 kGy had no significant effect on the hydration capacity of the chickpeas; however, increasing the dose from 20 to 50 kGy significantly decreased the hydration capacity owing to leaching of soluble compounds from the cotyledon to the water. There was an improvement in cooking quality (defined as degree of softness) with increased irradiation. Gelatinisation properties of the starch (measured with a Rapid Visco‐Analyser) exhibited a deterioration with increasing irradiation dose, while reversed phase HPLC identified a sequential decrease in low‐molecular‐weight protein composition with increasing irradiation dose. © 2002 Society of Chemical Industry |
