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

Yamsaengsung, R. and Berghofer, E. and 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. International Journal of Food Science & Technology, 47 (10). pp. 2221-2227.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Amaranth; buckwheat; chickpea; cookies; gluten-free cookies; sensory properties
Author Affiliation: Department of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Hat Yai, Thailand 90112, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
Subjects: Postharvest Management
Divisions: Chickpea
Depositing User: Mr. SanatKumar Behera
Date Deposited: 03 Nov 2012 08:51
Last Modified: 03 Nov 2012 08:51
Official URL: http://dx.doi.org/10.1111/j.1365-2621.2012.03092.x
URI: http://eprints.icrisat.ac.in/id/eprint/8665

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