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US 11,889,851 B2Granted
Method and composition of chickpea flour
AssigneeFrito-Lay North America, Inc.
InventorsXimena Quintero Fuentes, Mehtap Fevzioglu, Antonio Garay
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Abstract
A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.
Claims7
A method of producing a chickpea flour with an enhanced flavor comprising:
- providing a chickpea composition that consists of whole chickpeas or dehulled chickpeas to an extruder;
- extruding the chickpea composition having an in-barrel moisture content of about 8% to about 17% by weight at a temperature between about 250° F. to about 350° F. under high mechanical energy and a barrel pressure between about 750 to about 1050 psi to form an extruded chickpea composition with at least about 90% by weight dextrinized starch, wherein when the extruded chickpea composition exits the extruder, at least one volatile is released from the extruded chickpea composition;
- and
- milling the extruded chickpea composition to form the chickpea flour with an average particle size of about 50 μm to about 500 μm in diameter.
1 more element
Dependencies are inferred from the claim text.