Effect of partial replacement of wheat flour (Triticum spp.) with oat flour (Avena sativa L.) and chickpeas (Cicer arietinum) on the physicochemical, sensory and nutritional characteristics of a bread ball
DOI:
https://doi.org/10.24054/raaas.v17i1.4520Keywords:
Bread, Chickpea, Oatmeal, SubstitutionAbstract
The food industry adopts the inclusion of legume flours in baking products due to the nutritional and sensory properties. This study investigated the effects of partially replacing wheat flour with chickpea flour in the preparation of sweet cookies. Four formulations were tested with different levels of substitution (0%, 20%, 25% and 30%). Sensory tests were performed, including a facial hedonic evaluation to measure consumer liking and a descriptive test to evaluate attributes such as color, aroma, flavor, texture and residual sensation, using a 5-point scale. A colorimetric analysis was performed using the CIE L*a*b scale and a one-factor analysis of variance and Tukey test were applied, with a significance level of 95%. The most accepted cookie formulation was the 30% substitution, presenting a brown color with reddish hues, medium hard and slightly dry. The aromas and flavor stood out for notes of toast, vanilla, walnuts and chickpea. The colorimetric analysis for this cookie showed values of L-10.96, *a -0.73, *b of 8.83, E of 14.10. Hardness increased with more chickpea flour, which contributed to better consumer acceptance.
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