Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

被引：44

作者：

Yamsaengsung, Ram ^{[2
]}

Berghofer, Emmerich ^{[1
]}

Schoenlechner, Regine ^{[1
]}

机构：

[1] Univ Nat Resources & Life Sci, Dept Food Sci & Technol, A-1190 Vienna, Austria

[2] Prince Songkla Univ, Fac Engn, Dept Chem Engn, Hat Yai 90112, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 10期

关键词：

Amaranth; buckwheat; chickpea; cookies; gluten-free cookies; sensory properties; FUNCTIONAL-PROPERTIES; QUALITY; PROTEIN; FOODS;

D O I：

10.1111/j.1365-2621.2012.03092.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of chickpea addition (0100%) on the physical properties and sensory attributes of cookies based on white or whole wheat compared to gluten-free amaranth or buckwheat flour were studied. The physical properties determined were spread factor, colour and hardness. Sensory evaluation was conducted for colour, taste, texture and overall impression. Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies. Spread factor of the gluten-free cookies was reduced by chickpea addition and hardness was increased in white wheat and buckwheat cookies, and decreased in whole wheat and amaranth cookies. Sensory evaluation demonstrated that chickpea addition increased the acceptability of all cookies, in particular of the gluten-free cookies. Optimal levels of chickpea addition were 2040% in wheat cookies and 6080% for amaranth and buckwheat cookies.

引用

页码：2221 / 2227

页数：7

共 23 条

[21] STUDIES ON THE IMPROVEMENT OF FUNCTIONAL AND BAKING PROPERTIES OF WHEAT-CHICKPEA FLOUR BLENDS [J].