Effects of gamma irradiation on the physicochemical, thermal and functional properties of chickpea flour

• Peak viscosity, final viscosity, breakdown viscosity were decreased.
• Water and oil absorption capacities were significantly affected by gamma irradiation.
• FTIR spectra showed an increase in the peak sharpness as the dose increased.
• pH of the flour decreased with dosage, indicating the formation of carboxylic acids.
• Bulk density did not change.

The physicochemical, functional and thermal properties of the chickpea flour treated with 0.5, 1, 2.5, 5 and 10 kGy irradiation dose at the rate of 0.5 kGy/h were investigated. Results showed that the proximate composition of the flour did not change significantly. However, pasting properties showed a significant (p ≤ 0.05) decrease in peak viscosity, final viscosity, setback viscosity, trough viscosity and pasting temperature as the dosage increased. Swelling, syneresis and solubility improved with dosage. Oil absorption capacity and water absorption capacity increased significantly with dosage from 1.03 to 1.45 and 1.56–2.63 g/g of flour respectively. pH decreased significantly with dosage. Gelatinization temperature increased, while as enthalpy decreased significantly. Texture profile properties also decreased with dosage.