English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/122657
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

FORMULATION DEVELOPMENT OF A NEW CHICKPEA GEL USING RESPONSE SURFACE METHODOLOGY AND INSTRUMENTAL AND SENSORY DATA

AutorCanet, Wenceslao ; Jiménez, M. José ; Fuentes, Raúl ; Álvarez, M. Dolores
Fecha de publicación2015
EditorWiley-Blackwell
CitaciónJournal of Food Process Engineering 38: 271- 289 (2015)
ResumenWith increasing emphasis on health and well-being, nutrition aspects need to be incorporated as a dimension of product development. Currently, Spain¿s legume intakes are below recommendations. Therefore, a chickpea gel formulation was developed using response surface methodology. Independent variables considered were lemon juice, extra virgin olive oil, soymilk and xanthan gum, the first three being commonly included as ingredients of hummus and having known beneficial health effects. Variables were studied according to a rotatable central composite design matrix (¿2, ¿1, 0, +1, +2). Response variables were rheological properties, instrumental texture, color measurements and sensory attributes. The study was extended to find interrelationships. Ingredient effects are predominantly linear, although quadratic effects are also significant in some cases. Lemon juice has the strongest effect, followed by xanthan gum. Improved binding occurs at a high level (¿30 mL) of lemon juice, but results suggest the advisability of reducing acidity to increase product acceptance.
URIhttp://hdl.handle.net/10261/122657
DOI10.1111/jfpe.12136
Identificadoresdoi: 10.1111/jfpe.12136
issn: 1745-4530
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.