## 4 Conclusions  
In this study, the potential of chickpea flours with different microstructures as alternative thickening ingredients in instant soups was investigated. It was shown that soups with three different chickpea flours (NG-O, PG-O, and INS) reached similar viscosities values during simulated serving, swallowing, and stirring conditions, compared to a reference soup containing PS, when a 1:1 replacement of PS with chickpea flour was used. This replacement contributed to a 3-4% (\(w/w\)) protein increase in the dry powder as well as a minor increase in vitamins and minerals.  
The replacement of PS with chickpea flour resulted in a slight difference in bulk density. The soup powders containing chickpea flours showed similar powder flow behaviour to the reference powder while showing easier mixing and potential reduction of blockages during filling.  
Although the swelling behaviour of the PS was significantly different from that of the chickpea flours, similar flow behaviour was obtained for the soups containing different flours or PS. However, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters, which could possibly lead to differences in the sensory perception of the texture and mouthfeel of the soups.  
It was concluded that when chickpea flours were added to instant soups, they interacted with volatile compounds such as terpenoids, potentially creating a less herbal aroma. The chickpea-flour-containing soups, depending on the flour type, contained higher concentrations of several compounds like ketones, aldehydes, alcohols, and sulphur compounds, which possibly could affect the aroma and flavour of the soups.  
In conclusion, chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, potentially slightly improving the powder flowability properties and the nutritional value of the soup, although some changes in volatile profile were induced. Sensory analysis is recommended to investigate the impact of the chickpea flour addition to the instant soups on the sensory attributes such as appearance, aroma, flavour, texture, and mouthfeel. Additionally, research into the use of higher concentrations of chickpea flours is recommended, to be able to improve the nutritional value to a higher extent.  
Conceptualization, L.E.C.N., H.-J.K., H.H., T.G. and A.M.V.L.; data curation, T.G. and A.M.V.L.; formal analysis, L.E.C.N.; funding acquisition, A.M.V.L.; investigation, L.E.C.N.; methodology, L.E.C.N., H.-J.K., H.H., T.G. and A.M.V.L.; project administration, A.M.V.L.; resources, H.-J.K., T.G. and A.M.V.L.; software, L.E.C.N.; supervision, H.-J.K., H.H. and A.M.V.L.; validation, L.E.C.N., H.-J.K., H.H., T.G. and A.M.V.L.; visualization, L.E.C.N.; writing--original draft, L.E.C.N.; writing--review and editing, A.M.V.L. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was funded by the European Union Framework Program for Research and Innovation Horizon 2020 under the Marie Sklodowska-Curie Training Network 'FOODENGINE', grant agreement 765415.  
**Data Availability Statement:** The data used for the figures are available on 10.5281/zenodo.5521400.  
**Conflicts of Interest:** The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.