Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients

Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus. Instrumental texture tests were carried out: uniaxial compression, stress relaxation, and texture profile analysis. Quantitative descriptive analysis was used to describe differences in sensory properties perceived by a trained panel, whereas repertory grid method combined with free choice profile was used to determine differences perceived by untrained consumers. Gels with higher curry powder content presented lower force to breakdown, whereas increasing inulin content led to gels with higher hardness. Principal component analysis was applied to instrumental parameters and quantitative descriptive analysis data, whereas generalized Procrustes analysis was applied to free choice profile data. This newly developed chickpea gel may make a nutrition claim with respect to protein ("high in protein", or at least a "source of protein").

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Bibliographic Details
Main Authors: Jiménez, M. José, Tárrega, Amparo, Fuentes, Raúl, Canet, Wenceslao, Álvarez, M. Dolores
Format: artículo biblioteca
Published: Sage Publications 2016
Subjects:Repertory grid, Free choice profile, Descriptive analysis, Chickpea flour, Texture,
Online Access:http://hdl.handle.net/10261/171517
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spelling dig-ictan-es-10261-1715172020-12-10T16:22:43Z Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients Jiménez, M. José Tárrega, Amparo Fuentes, Raúl Canet, Wenceslao Álvarez, M. Dolores Repertory grid Free choice profile Descriptive analysis Chickpea flour Texture Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus. Instrumental texture tests were carried out: uniaxial compression, stress relaxation, and texture profile analysis. Quantitative descriptive analysis was used to describe differences in sensory properties perceived by a trained panel, whereas repertory grid method combined with free choice profile was used to determine differences perceived by untrained consumers. Gels with higher curry powder content presented lower force to breakdown, whereas increasing inulin content led to gels with higher hardness. Principal component analysis was applied to instrumental parameters and quantitative descriptive analysis data, whereas generalized Procrustes analysis was applied to free choice profile data. This newly developed chickpea gel may make a nutrition claim with respect to protein ("high in protein", or at least a "source of protein"). Peer Reviewed 2018-10-24T11:04:27Z 2018-10-24T11:04:27Z 2016 2018-10-24T11:04:27Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1177/1082013216639452 issn: 1082-0132 e-issn: 1532-1738 Food Science and Technology International 22(6): 547-562 (2016) http://hdl.handle.net/10261/171517 10.1177/1082013216639452 27000135 Postprint https://doi.org/10.1177/1082013216639452 Sí open Sage Publications
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
topic Repertory grid
Free choice profile
Descriptive analysis
Chickpea flour
Texture
Repertory grid
Free choice profile
Descriptive analysis
Chickpea flour
Texture
spellingShingle Repertory grid
Free choice profile
Descriptive analysis
Chickpea flour
Texture
Repertory grid
Free choice profile
Descriptive analysis
Chickpea flour
Texture
Jiménez, M. José
Tárrega, Amparo
Fuentes, Raúl
Canet, Wenceslao
Álvarez, M. Dolores
Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients
description Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus. Instrumental texture tests were carried out: uniaxial compression, stress relaxation, and texture profile analysis. Quantitative descriptive analysis was used to describe differences in sensory properties perceived by a trained panel, whereas repertory grid method combined with free choice profile was used to determine differences perceived by untrained consumers. Gels with higher curry powder content presented lower force to breakdown, whereas increasing inulin content led to gels with higher hardness. Principal component analysis was applied to instrumental parameters and quantitative descriptive analysis data, whereas generalized Procrustes analysis was applied to free choice profile data. This newly developed chickpea gel may make a nutrition claim with respect to protein ("high in protein", or at least a "source of protein").
format artículo
topic_facet Repertory grid
Free choice profile
Descriptive analysis
Chickpea flour
Texture
author Jiménez, M. José
Tárrega, Amparo
Fuentes, Raúl
Canet, Wenceslao
Álvarez, M. Dolores
author_facet Jiménez, M. José
Tárrega, Amparo
Fuentes, Raúl
Canet, Wenceslao
Álvarez, M. Dolores
author_sort Jiménez, M. José
title Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients
title_short Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients
title_full Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients
title_fullStr Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients
title_full_unstemmed Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients
title_sort consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: effect of ingredients
publisher Sage Publications
publishDate 2016
url http://hdl.handle.net/10261/171517
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