Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological properties

Ten batter formulations were made with different chickpea flour:corn starch (CF:CS) ratios (0:0, 100:0, 75:25, 50:50, and 25:75), with or without partial replacement of whole egg with egg white (EW). EW in control gluten batter (0:0 ratio) and batters made with CS resulted in weaker structured systems. CF-based batters had more viscous behaviour than gluten ones. All batters showed time-dependence which was reduced after shearing. Batter with CF alone (100:0 ratio) without EW had the highest d43, d90, and span values. The 100:0 ratio batters were much more complex structured systems than gluten batters because of their higher protein content.The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (AGL2011-28569).Peer Reviewe