Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production

The process of nokhodchi (roasted chickpea) production includes raw chickpea preparation, first heat treatment (fht), second heat treatment (sht), moisture treatment (mt) and dehulling and roasting treatment (drt) , respectively. in this study; time-dependent mechanical behavior of chickpeas under pressure load has been studied based on rheological theories. according to the results of the research, it was determined that the modulus and time of stress relaxation increased from raw chickpea phase to fht, but decreased from fht to sht. it was determined that the module and time of stress relaxation, increased from mt phase to nokhodchi phase. the volume of nokhodchi increased by 20% compared to the raw chickpea and showed a lower resistance. the results showed that during the roasting process the crude fat increased, resulting in an increase in the nutritional quality of nokhodchi.