Show simple item record

dc.contributor.authorMillar, Kim A.
dc.contributor.authorBarry-Ryan, Catherine
dc.contributor.authorBurke, Roisin
dc.contributor.authorHussey, Karen
dc.contributor.authorMcCarthy, Sinead
dc.contributor.authorGallagher, Eimear
dc.date.accessioned2017-07-28T16:20:50Z
dc.date.available2017-07-28T16:20:50Z
dc.date.issued29/03/2017
dc.identifier.citationMillar, 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.13388en_GB
dc.identifier.urihttp://hdl.handle.net/11019/1252
dc.descriptionpeer-revieweden_GB
dc.description.abstractPulse 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.en_GB
dc.description.sponsorshipTeagasc Walsh Fellowship Programmeen_GB
dc.language.isoenen_GB
dc.publisherWileyen_GB
dc.relation.ispartofseriesInternational Journal of Food Science & Technology;vol 52
dc.subjectPulse floursen_GB
dc.subjectcrackersen_GB
dc.subjectTextureen_GB
dc.subjectsensory evaluationen_GB
dc.subjectplant proteinen_GB
dc.subjectFibreen_GB
dc.subjectantioxidanten_GB
dc.subjectPolyphenolsen_GB
dc.titleEffect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackersen_GB
dc.typeArticleen_GB
dc.identifier.doihttp://dx.doi.org/10.1111/ijfs.13388
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
refterms.dateFOA2018-01-12T08:54:07Z


Files in this item

Thumbnail
Name:
Millar 2017 w cover.pdf
Size:
580.3Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record