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    Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

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    Author
    Millar, Kim A.
    Barry-Ryan, Catherine
    Burke, Roisin
    Hussey, Karen
    McCarthy, Sinead N.
    Gallagher, Eimear cc
    Keyword
    Pulse flours
    crackers
    Texture
    sensory evaluation
    plant protein
    Fibre
    antioxidant
    Polyphenols
    Date
    29/03/2017
    
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    URI
    http://hdl.handle.net/11019/1252
    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
    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.
    Funder
    Teagasc Walsh Fellowship Programme
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1111/ijfs.13388
    Scopus Count
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Quality & Sensory Science

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