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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1252

Title: Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers
Authors: Millar, Kim A.
Barry-Ryan, Catherine
Burke, Roisin
Hussey, Karen
McCarthy, Sinead
Gallagher, Eimear
Keywords: Pulse flours
sensory evaluation
plant protein
Issue Date: 29-Mar-2017
Publisher: Wiley
Citation: Millar, K. A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S. and Gallagher, E. (2017), Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. Int J Food Sci Technol, 52: 1155–1163. doi:10.1111/ijfs.13388
Series/Report no.: International Journal of Food Science & Technology;vol 52
Abstract: Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow-pea crackers had the highest fibre content (12 g per 100 g DM). Physical dimensions and colour attributes were significantly affected by pulse-flour substitution. Yellow-pea and broad-bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers.
Description: submitted version
URI: http://hdl.handle.net/11019/1252
Appears in Collections:Food Chemistry & Technology

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