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2019 | 69 | 2 |
Tytuł artykułu

Sprouted and non-sprouted chickpea flours: effects on sensory traits in pasta and antioxidant capacity

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Chickpea our, mainly from non-sprouted chickpeas, serves as an alternative to wheat ours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for our are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential (as Trolox equivalency) of the ours were also assessed. Results showed phenolic contents and antioxidant potential were signi cantly higher in SCF than NSCF. By descriptive analysis, chickpea our levels corresponded with decreases in chewiness and pasta avor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta avor were greater with SCF than NSCF. By consumer assessment, 20% SCF did not exhibit signi cantly lower overall hedonic measures than the other samples. With attention given to possible organoleptic challenges, SCF may warrant consideration as a more antioxidant-rich alternative to NSCF.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
69
Numer
2
Opis fizyczny
p.203-209,fig.,ref.
Twórcy
autor
  • Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
autor
  • Department of Chemistry and Biochemistry, College of Science and Mathematics, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
  • Department of Exercise Science and Physical Education, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
autor
  • Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
autor
  • Department of Chemistry and Biochemistry, College of Science and Mathematics, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
  • Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-ab2ef79a-6363-464c-8473-477799256162
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