Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels

In this study, our objective was to show the effects of pH and calcium on the techno functional properties of four pulse flours (chickpea, lentil, red lentil, and white bean) and the rheological properties of their pastes and gels. Five conditions were considered: a natural condition and four modifications (pH 3 and pH 5; with or without calcium addition). All measured properties varied with the type, condition, and the interaction among them. All flours exhibited high foaming capacity (44.3 − 78.8%) and emulsifying capacity (46.6 − 49.9%). The white bean flour showed a high water holding capacity (1.6 – 2.0 g/g), and the red lentil, lentil, and chickpea formed strong gels and high viscosity pastes. For the four pulses, the water holding capacity and foaming capacity of the flours and the viscosity of the pastes were improved by decreasing the pH (at 3 or 5) plus the addition of calcium. The hardness, elasticity, and resistance of gels obtained from pulse flours (except for white bean) were high when using natural conditions. Lowering pH resulted in a reduction of these parameters. Highlights The properties of the flours were affected by pH and Ca differently depending on the pulse. The water holding capacity and foaming properties of pulse flours are improved by lowering pH and adding calcium. The viscosity of pulse flour pastes is improved by lowering the pH to 5 and 3. The strengths and elasticity of the pulse gels were reduced when the pH was decreased and calcium was added except for white beans.