Gluten free chickpea crackers

Monday, 07 September 2009 17:12

In searching for new products suitable for those with coeliac disease or gluten intolerance, scientists have formulated a cracker made with chickpea flour, and found it contains between 3 and 6 times more iron than standard crackers. The findings of the study, partially funded by Pulse Canada, are published in Food Research International. 

The researchers used a number of different formulations using ingredients derived from nine commercially available pulses, including chickpea, pinto and navy bean, green and red lentil, and yellow pea flours, and pea protein, starch and fibre isolates. Early prototype tests of the crackers showed that chickpea crackers offered the best potential for a commercial-scale processing trial, based on acceptability data, processing characteristics and consultation with an industry partner.  The physical and nutritional characteristics of these crackers were similar to other crackers already on the market, and the finished products were scored highly during consumer acceptance testing.

Reference: Han et al. 2009 Food Research International doi: 10.1016/j.foodres.2009.07.015