{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T12:49:29Z","timestamp":1791290969720,"version":"4.3.0"},"reference-count":61,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2021,10,29]],"date-time":"2021-10-29T00:00:00Z","timestamp":1635465600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"European Union Framework Program for Research and Innovation Horizon 2020 under the Marie Sk\u0142odowska-Curie Training Network \u2018FOODENGINE\u2019,","award":["765415"],"award-info":[{"award-number":["765415"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.<\/jats:p>","DOI":"10.3390\/foods10112622","type":"journal-article","created":{"date-parts":[[2021,11,1]],"date-time":"2021-11-01T22:21:08Z","timestamp":1635805268000},"page":"2622","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7323-7752","authenticated-orcid":false,"given":"Laura E. C.","family":"Noordraven","sequence":"first","affiliation":[{"name":"KU Leuven, Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 23, P.O. Box 2457, 3001 Leuven, Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyun-Jung","family":"Kim","sequence":"additional","affiliation":[{"name":"Unilever Foods Innovation Centre, Department of Product & Process Science Foods, Bronland 14, 6708 WH Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hans","family":"Hoogland","sequence":"additional","affiliation":[{"name":"Unilever Foods Innovation Centre, Department of Product & Process Science Foods, Bronland 14, 6708 WH Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tara","family":"Grauwet","sequence":"additional","affiliation":[{"name":"KU Leuven, Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 23, P.O. Box 2457, 3001 Leuven, Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9164-7760","authenticated-orcid":false,"given":"Ann M.","family":"Van Loey","sequence":"additional","affiliation":[{"name":"KU Leuven, Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 23, P.O. Box 2457, 3001 Leuven, Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.foodchem.2008.03.062","article-title":"In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars","volume":"111","author":"Chung","year":"2008","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"de la Rosa-Mill\u00e1n, J., Orona-Padilla, J.L., Flores-Moreno, V.M., and Serna-Sald\u00edvar, S.O. (2019). Effect of jet-cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours. Int. J. Food Sci. 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