Instant chickpea splits: Optimization using Response Surface Methodology

The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively.