BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem
Gewählte Publikation:
Yamsaengsung, R; Berghofer, E; Schoenlechner, R.
(2012):
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
INT J FOOD SCI TECH. 2012; 47(10): 2221-2227.
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- Abstract:
- The effects of chickpea addition (0100%) 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 2040% in wheat cookies and 6080% for amaranth and buckwheat cookies.
- Autor*innen der BOKU Wien:
- Berghofer Emmerich
- Schönlechner Regine
- Find related publications in this database (Keywords)
- Amaranth
- buckwheat
- chickpea
- cookies
- gluten-free cookies
- sensory properties
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