Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.
Journal
International journal of food science
ISSN: 2314-5765
Titre abrégé: Int J Food Sci
Pays: United States
ID NLM: 101627297
Informations de publication
Date de publication:
2022
2022
Historique:
received:
21
01
2022
revised:
20
06
2022
accepted:
20
07
2022
entrez:
29
8
2022
pubmed:
30
8
2022
medline:
30
8
2022
Statut:
epublish
Résumé
Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat with chickpea (40-80%) and lupin flour (10-30%) was evaluated using Flash profile analysis in association with instrumental analysis of texture and color. Flash profile analysis was conducted in Greece and Indonesia in order to allow culture comparison of the profiling of the samples and language by the subjects of the panel. Lightness (L∗) and hardness of crackers were decreased by the addition of pulses. Flash profile analysis indicated an association among color, texture, and sensory perception by judges. Derived attributes were associated with the physicochemical characteristics and raw materials of crackers for both panels. GPA analysis of Greek panel indicated that increasing the replacement of wheat led to the generation of more attributes regardless of pulse species, while the Indonesian panel was able to detect differences among pulse species.
Identifiants
pubmed: 36032407
doi: 10.1155/2022/2354045
pmc: PMC9410925
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2354045Informations de copyright
Copyright © 2022 Danai Ioanna Koukoumaki et al.
Déclaration de conflit d'intérêts
The authors declare that there are no conflicts of interest regarding the publication of this article.
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