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US 2024/0180212 A1Published application
Chickpea Flour Composition
AssigneeFrito-Lay North America, Inc.
InventorsXimena Quintero Fuentes, Mehtap Fevziouglu, 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.
Claims9
A flour consisting of chickpeas having:
- at least 95% by weight dextrinized starch;
- a moisture content between about 3.5% to about 10.5% by weight;
- a volume average particle size between about 100 μm to about 500 μm;
- and
- between about 0.001 ppm to about 0.15 ppm of Hexanal.
2 more elements
Dependencies are inferred from the claim text.