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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Sage Publications
2016
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Subjects: | Repertory grid, Free choice profile, Descriptive analysis, Chickpea flour, Texture, |
Online Access: | http://hdl.handle.net/10261/171517 |
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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 |
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Repertory grid Free choice profile Descriptive analysis Chickpea flour Texture Repertory grid Free choice profile Descriptive analysis Chickpea flour Texture |
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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 |
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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 |
work_keys_str_mv |
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1777670581128265728 |