In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour

Abstract Physicochemical, rheological, in vitro digestibility, and sensory characteristics of the gluten-free noodles made of pregelatinized rice flour incorporated with germinated chickpea flours (5, 10, 20 and 30 g/100 g) were investigated. The addition of germinated chickpea flour from two cultivars (GNG 1581 and GNG469) in gluten free noodles significantly (p   Gʺ) with an increase in storage and loss modulus. Protein bands ranged from 10 to 250 kDa with a difference in band intensities observed in gluten free noodles. In sensory evaluation, overall acceptance of noodles containing germinated chickpea flour was highest at 20 g/100 g level of incorporation and was acceptable up to 30 g/100 g level of chickpea flour incorporation.