Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

The suitability of chickpea grown in Western-Canada was studied in a low-fat (fat <5%) emulsion-type meat product as a model. Six high-yielding chickpea varieties were screened and one Kabuli and Desi variety were selected for testing in a meat system. The physiochemical, textural and sensory properties of low-fat pork bologna extended with chickpea flour (or pea and wheat flour as comparisons) at 2.5% and 5.0% were investigated. Inclusion of chickpea flour improved the product’s instrumental and sensory texture properties. Bologna with added Kabuli and Desi chickpea flour performed similar to the control (no added binder) for most flavour properties. However, panelists noted more foreign-flavours with addition of wheat and pea flour at 5.0%. This study shows that chickpea flour is a potential source of high protein flour for use as an extender in emulsified meat products due to its superior technological functionality and minimal effects on flavour.