Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients
| Autor: | María José Vela Jiménez, Wenceslao Canet, Raúl Fuentes, Amparo Tárrega, María Dolores Alvarez |
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| Rok vydání: | 2015 |
| Předmět: |
Adult
Male food.ingredient General Chemical Engineering Flour Chickpea flour Uniaxial compression Repertory grid Industrial and Manufacturing Engineering Free choice profile Food Preferences Young Adult 0404 agricultural biotechnology food Food Quality Humans Texture Quantitative Descriptive Analysis Food science Spices Mathematics Aged Mechanical Phenomena Principal Component Analysis Inulin Generalized Procrustes analysis 04 agricultural and veterinary sciences Consumer Behavior Middle Aged 040401 food science Cicer Texture profile analysis Product (mathematics) Lemon juice Female Curry powder Food quality Descriptive analysis Gels Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 1532-1738 |
| Popis: | Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus. Instrumental texture tests were carried out: uniaxial compression, stress relaxation, and texture profile analysis. Quantitative descriptive analysis was used to describe differences in sensory properties perceived by a trained panel, whereas repertory grid method combined with free choice profile was used to determine differences perceived by untrained consumers. Gels with higher curry powder content presented lower force to breakdown, whereas increasing inulin content led to gels with higher hardness. Principal component analysis was applied to instrumental parameters and quantitative descriptive analysis data, whereas generalized Procrustes analysis was applied to free choice profile data. This newly developed chickpea gel may make a nutrition claim with respect to protein ("high in protein", or at least a "source of protein"). |
| Databáze: | OpenAIRE |
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