Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

ABSTRACT The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution...

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Autores principales:	Costa,Regina Teixeira da, Silva,Sinara Cristina da, Silva,Luana Sousa, Silva,Washington Azevêdo da, Gonçalves,Aline Cristina Arruda, Pires,Christiano Vieira, Martins,Amanda Mattos Dias, Chávez,Davy William Hidalgo, Trombete,Felipe Machado
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Baking Chickpea flour Sensory analysis Stability Texture profile
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933
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spelling	oai:scielo:S0717-751820200006009332020-12-26Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological propertiesCosta,Regina Teixeira daSilva,Sinara Cristina daSilva,Luana SousaSilva,Washington Azevêdo daGonçalves,Aline Cristina ArrudaPires,Christiano VieiraMartins,Amanda Mattos DiasChávez,Davy William HidalgoTrombete,Felipe Machado Baking Chickpea flour Sensory analysis Stability Texture profile ABSTRACT The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution (7.5%, 15%, and 30%) of refined wheat flour by whole chickpea flour (WCF) and also to evaluate the effects on sensory acceptance, physicochemical parameters, and texture profile during the shelf life. Four methods for obtaining WCF were assessed and the best condition was used to produce the sandwich bread. Sensory evaluation was carried out with 65 consumers using a 9-point hedonic scale and a purchase intention scale. Firmness, elasticity, cohesiveness, chewability, and fracturability was evaluated by the Texture Profile Analysis (TPA). The specific volume, total fungi count, pH, titratable acidity, and moisture content were also determined. The nutritional composition was estimated by mass balance. Data demonstrated that there was no difference (p>0.05) in sensory evaluation of the products elaborated with different concentrations of WCF, and all samples presented good acceptance. The addition of WCF did not cause negative effects on the texture and volume characteristics of the bread. The sample with 30% WCF had adequate technological characteristics, resulting in a product with higher nutritional value, especially dietary fiber, and was well accepted by the consumers. This formulation can be used by the food industry and also in domestic preparations, contributing to the diversification and nutritional enrichment of sandwich bread.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.6 20202020-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933en10.4067/S0717-75182020000600933
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Baking Chickpea flour Sensory analysis Stability Texture profile
spellingShingle	Baking Chickpea flour Sensory analysis Stability Texture profile Costa,Regina Teixeira da Silva,Sinara Cristina da Silva,Luana Sousa Silva,Washington Azevêdo da Gonçalves,Aline Cristina Arruda Pires,Christiano Vieira Martins,Amanda Mattos Dias Chávez,Davy William Hidalgo Trombete,Felipe Machado Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
description	ABSTRACT The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution (7.5%, 15%, and 30%) of refined wheat flour by whole chickpea flour (WCF) and also to evaluate the effects on sensory acceptance, physicochemical parameters, and texture profile during the shelf life. Four methods for obtaining WCF were assessed and the best condition was used to produce the sandwich bread. Sensory evaluation was carried out with 65 consumers using a 9-point hedonic scale and a purchase intention scale. Firmness, elasticity, cohesiveness, chewability, and fracturability was evaluated by the Texture Profile Analysis (TPA). The specific volume, total fungi count, pH, titratable acidity, and moisture content were also determined. The nutritional composition was estimated by mass balance. Data demonstrated that there was no difference (p>0.05) in sensory evaluation of the products elaborated with different concentrations of WCF, and all samples presented good acceptance. The addition of WCF did not cause negative effects on the texture and volume characteristics of the bread. The sample with 30% WCF had adequate technological characteristics, resulting in a product with higher nutritional value, especially dietary fiber, and was well accepted by the consumers. This formulation can be used by the food industry and also in domestic preparations, contributing to the diversification and nutritional enrichment of sandwich bread.
author	Costa,Regina Teixeira da Silva,Sinara Cristina da Silva,Luana Sousa Silva,Washington Azevêdo da Gonçalves,Aline Cristina Arruda Pires,Christiano Vieira Martins,Amanda Mattos Dias Chávez,Davy William Hidalgo Trombete,Felipe Machado
author_facet	Costa,Regina Teixeira da Silva,Sinara Cristina da Silva,Luana Sousa Silva,Washington Azevêdo da Gonçalves,Aline Cristina Arruda Pires,Christiano Vieira Martins,Amanda Mattos Dias Chávez,Davy William Hidalgo Trombete,Felipe Machado
author_sort	Costa,Regina Teixeira da
title	Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
title_short	Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
title_full	Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
title_fullStr	Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
title_full_unstemmed	Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
title_sort	whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: effects on sensory acceptance, texture profile, and technological properties
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933
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Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

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