abstract
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Chickpea hydrolysate powders were obtained by spray-drying (70 and 60 °C as outlet and 180 °C inlet air temperatures), using inulin and maltodextrin as adjuvants (12 or 25 g/100 g solids). No effects of the variables studied were observed on solubility (88¿93 g/100 g solids) and final moisture (3.50¿6.15 g/100 g db). Yields were 49.44¿61.24 and 44.53¿51.55% at 70° and 60 °C respectively. Moisture adsorption isotherms (25°, 35° and 45 °C) were obtained by dynamic dew point method and modeled with GAB and BET equations. BET monolayer moisture values (5.53¿9.66 g/100 g db), were slightly different and higher than those obtained for the GAB model. Critical values of water activity (a
wc ) and critical moisture (Mc ), related with phase transitions, were determined using the second derived from moisture change with respect to water activity (Sovitsky-Golay 2nd derivate). At 25 °C the highest awc and Mc values, 0.515 and 0.535, and 8.5 and 9.35 g/100 g db occur for products dried at 60 °C and with the lowest level of both adjuvants, while the product without adjuvant has an awc and Mc f 0.466 and 7.46 g/100 g db. The increase in awc and Mc , due to the presence of the inulin and maltodextrin reflects their protective effect. According to these results spray-drying (Tout = 60 °C) could be used to generate a stable dehydrated hydrolysate chickpea beverage basis using 12.5 g/100 g db of the adjuvants evaluated. © 2023 The Author(s)