Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

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 w...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science 2022, Vol.2022, p.1-14
Main Authors: Koukoumaki, Danai Ioanna, Giannoutsos, Konstantinos, Devanthi, Putu Virgina Partha, Karmiris, Panagiotis, Bourni, Sophia, Monemvasioti, Anastasia, Psimouli, Vassiliki, Sarris, Dimitris, Gkatzionis, Konstantinos
Format: Article
Language:English
Subjects:
Bakeries
Bakery products
Carbohydrates
Chickpeas
Color
Color vision
Consumers
Flour
Legumes
Nutritive value
Perception
Proteins
Raw materials
Recipes
Sensory perception
Sensory properties
Species
Texture
Variance analysis
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:2356-7015
2314-5765
2314-5765
DOI:10.1155/2022/2354045