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<p>The chickpea-based beverage (CBB) exhibits an aroma profile containing compounds characteristic of coffee beverages and is typically prepared from roasted chickpeas using traditional brewing methods. It is perceived as a healthy, caffeine-free alternative for consumers who avoid consuming coffee. This study evaluated the effects of extrusion processing on the sensory and techno-functional characteristics of chickpea flour (CF) and assessed its potential application in the production of a caffeine-free CBB. Using headspace solid-phase microextraction (HS-SPME), 24 volatile compounds were identified in the analyzed CBB, of which 14 exhibited odour activity values (OAV) greater than 1. These key aroma compounds contributed predominantly to cocoa, coffee and nutty aroma characteristics. The most potent odorants were 2-ethyl-3,5-dimethylpyrazine, acetylpyrazine, 2,3-dimethylpyrazine, furfural, furfuryl alcohol, benzaldehyde, and 2,3,5-trimethylpyrazine. Furthermore, citric, malic, and succinic acids were identified as the predominant organic acids, with concentrations ranging from 292.38 to 2131.324&#xa0;mg mL⁻¹. Sensory evaluation showed that CBB exhibited lower overall aroma intensity than Turkish coffee (TC) and espresso coffee (EC), while retaining roasted character, acidity, balance, and an acceptable level of overall liking. The reduced mouthfeel perception of CBB was associated with low viscosity resulting from extrusion-induced starch gelatinisation. Overall, the low yet clearly measurable rapid viscosity values obtained by the Rapid Visco Analyzer (RVA), along with the increased water absorption index (WAI), suggest a starch system that promotes rapid dispersion and a light body. These properties are consistent with and may support the roasted and nutty aroma characteristics of the CBB.</p>

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Effects of extrusion processing on the techno-functional characteristics of pregelatinized chickpea flour (Cicer arietinum L.) and its potential application as a chickpea-based beverage (CBB)

  • 期刊论文

  • 发表日期：

    2026年4月14日

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  • Mehmet Turan Ayseli

摘要

The chickpea-based beverage (CBB) exhibits an aroma profile containing compounds characteristic of coffee beverages and is typically prepared from roasted chickpeas using traditional brewing methods. It is perceived as a healthy, caffeine-free alternative for consumers who avoid consuming coffee. This study evaluated the effects of extrusion processing on the sensory and techno-functional characteristics of chickpea flour (CF) and assessed its potential application in the production of a caffeine-free CBB. Using headspace solid-phase microextraction (HS-SPME), 24 volatile compounds were identified in the analyzed CBB, of which 14 exhibited odour activity values (OAV) greater than 1. These key aroma compounds contributed predominantly to cocoa, coffee and nutty aroma characteristics. The most potent odorants were 2-ethyl-3,5-dimethylpyrazine, acetylpyrazine, 2,3-dimethylpyrazine, furfural, furfuryl alcohol, benzaldehyde, and 2,3,5-trimethylpyrazine. Furthermore, citric, malic, and succinic acids were identified as the predominant organic acids, with concentrations ranging from 292.38 to 2131.324 mg mL⁻¹. Sensory evaluation showed that CBB exhibited lower overall aroma intensity than Turkish coffee (TC) and espresso coffee (EC), while retaining roasted character, acidity, balance, and an acceptable level of overall liking. The reduced mouthfeel perception of CBB was associated with low viscosity resulting from extrusion-induced starch gelatinisation. Overall, the low yet clearly measurable rapid viscosity values obtained by the Rapid Visco Analyzer (RVA), along with the increased water absorption index (WAI), suggest a starch system that promotes rapid dispersion and a light body. These properties are consistent with and may support the roasted and nutty aroma characteristics of the CBB.