Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten‐free amaranth or buckwheat flour
Ram Yamsaengsung, Emmerich Berghofer, Regine Schöenlechner
International Journal of Food Science & Technology
Abstract
Summary The effects of chickpea addition (0–100%) on the physical properties and sensory attributes of cookies based on white or whole wheat compared to gluten‐free amaranth or buckwheat flour were studied. The physical properties determined were spread factor, colour and hardness. Sensory evaluation was conducted for colour, taste, texture and overall impression. Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies. Spread factor of the gluten‐free cookies was reduced by chickpea addition and hardness was increased in white wheat and buckwheat cookies, and decreased in whole wheat and amaranth cookies. Sensory evaluation demonstrated that chickpea addition increased the acceptability of all cookies, in particular of the gluten‐free cookies. Optimal levels of chickpea addition were 20–40% in wheat cookies and 60–80% for amaranth and buckwheat cookies.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
optimal levels of chickpea addition affects sensory acceptability of wheat cookies
“Optimal levels of chickpea addition were 20–40% in wheat cookies and 60–80% for amaranth and buckwheat cookies.”
chickpea addition affects yellowness in all cookies
“Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies.”
chickpea addition affects lightness in whole wheat and amaranth cookies
“Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies.”