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Título

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

AutorJiménez, M. José ; Tárrega, Amparo ; Fuentes, Raúl ; Canet, Wenceslao ; Álvarez, M. Dolores
Palabras claveRepertory grid
Free choice profile
Descriptive analysis
Chickpea flour
Texture
Fecha de publicación2016
EditorSage Publications
CitaciónFood Science and Technology International 22(6): 547-562 (2016)
ResumenIncreasingly 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").
Versión del editorhttps://doi.org/10.1177/1082013216639452
URIhttp://hdl.handle.net/10261/171517
Identificadoresdoi: 10.1177/1082013216639452
issn: 1082-0132
e-issn: 1532-1738
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