Effect of chickpea and pea flour addition on the qualitative and sensory parameters of bakery products

Authors

  • Michal Magala Department of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Zlatica Kohajdová Department of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava
  • Jolana Karovičová Department of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Veronika Kuchtová Department of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia

DOI:

https://doi.org/10.5219/185

Keywords:

chickpea, pea, bakery products, qualitative parameters, sensory properties

Abstract

The purpose of this study was to determine chemical composition and functional properties of legume flours (chickpea, pea) and fine wheat flour. The effect of chickpea and pea flour incorporation at different levels (10, 20, 30 % w/w) on the qualitative parameters and sensory characteristics of bakery product was also investigated. It can be concluded, that incorporation of leguminous flours led to changes of the investigated qualitative and sensory parameters, especially in samples with higher amount of leguminous flour (20 and 30 %). Results showed, that a proper alternative to standard bakery products  are products with 10 % portion of leguminous flour.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

BOYE, J., ZARE, F., PLETCH, A. 2010. Pulse proteins: Processing, charakterization, functional properties and applications in food and feed. In Food Resarch International, vol. 43, 2010, p. 414-431. https://doi.org/10.1016/j.foodres.2009.09.003 DOI: https://doi.org/10.1016/j.foodres.2009.09.003

BOYE, J. I., AKSAY, S., ROUFIK, S., RIBÉREAU, S., MONDOR, M., FARNWORTH, E. R., RAJAMOHAMED, S. H. 2010. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. In Food Research International, vol. 43, 2010, p. 537-546. https://doi.org/10.1016/j.foodres.2009.07.021 DOI: https://doi.org/10.1016/j.foodres.2009.07.021

CHRISTOU, P. 1997. Biotechnology applied to grain legumes. In Field Crops Research, vol. 53, 1997, p. 83- 97. https://doi.org/10.1016/S0378-4290(97)00024-5 DOI: https://doi.org/10.1016/S0378-4290(97)00024-5

CODA, R., RIZZELLO, C. G., GOBBETTI, M. 2010. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA). In International Journal of Food Microbiology, vol. 137, 2010, p. 236-245. https://doi.org/10.1016/j.ijfoodmicro.2009.12.010 DOI: https://doi.org/10.1016/j.ijfoodmicro.2009.12.010

PMid:20071045

HAN, J. (J.), JANZ, J. A. M., GERLAT, M. 2010. Development of gluten free cracker snacks using pulse flours and fractions. In Food Research International, vol. 43, 2010, p. 627-633. https://doi.org/10.1016/j.foodres.2009.07.015 DOI: https://doi.org/10.1016/j.foodres.2009.07.015

HATZIKAMARI, M., YIANGOU, M., TZANETAKIS, N., LITOPOULOU-TZANETAKI, E. 2007. Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as leavening agent for bread production. In International Journal of Food Microbiolgy, vol. 116, 2007, no. 1, p. 37-43. https://doi.org/10.1016/j.ijfoodmicro.2006.12.030 PMid:17300848 DOI: https://doi.org/10.1016/j.ijfoodmicro.2006.12.030

IBANOĞLU, Ş., IBANOĞLU, E., AINSWORTH, P. 1999. Effect of different ingredients of the fermentation activity in tarhana. In Food chemismy, vol. 64, 1999, p. 103-106. DOI: https://doi.org/10.1016/S0308-8146(98)00071-5

KOHAJDOVÁ, Z., KAROVIČOVÁ, J. 2007. Effect of incorporation of spelt flour on the dough properties and wheat bread quality. In Żywność. Nauka. Technologia, Jakość, vol. 4, 2007, p. 36-45.

MARCO, C., ROSELL, C. M. 2008. Functional and rheological properties of protein enriched gluten free composite flours. In Journal of Food Engineering, vol. 88, 2008, p. 94-103. https://doi.org/10.1016/j.jfoodeng.2008.01.018 DOI: https://doi.org/10.1016/j.jfoodeng.2008.01.018

MARIOTTI, M., LUCISANO, M., PAGANI, M. A., NG, P. K. W. 2009. The role of corn starch, amaranth flour, pea isolate and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. In Food Research International, vol. 42, 2009, p. 963-975. https://doi.org/10.1016/j.foodres.2009.04.017 DOI: https://doi.org/10.1016/j.foodres.2009.04.017

RAGHAVENDRA, S. N., RASTOGI, N. K., RAGHAVARAO, K. S. M. S., THARANATHAN, R. N. 2004. Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. In European Food Research Technology, vol. 218, 2004, p. 563-567. https://doi.org/10.1007/s00217-004-0889-2 DOI: https://doi.org/10.1007/s00217-004-0889-2

SIDDIQ, M., RAVI, R., HARTE, J. B., DOLAN, K. D. 2010. Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. In LWT – Food Science and Technology, vol. 43, 2010, no. 2, p. 232-237. https://doi.org/10.1016/j.lwt.2009.07.009 DOI: https://doi.org/10.1016/j.lwt.2009.07.009

SIMSEK, S., TULBEK, M. C., YAO, Y., SCHATZ, B. 2009. Starch characteristics of dry peas (Pisum sativum L.) grown in the USA. In. Food Chemistry, vol. 115, 2009, p. 832-838. doi.org/10.1016/j.foodchem.2008.12.093 DOI: https://doi.org/10.1016/j.foodchem.2008.12.093

TIWARI, B. K., BRENNAN, C. S., JAGANMOHAN, R., SURABI, A., ALAGUSUNDARAM, K. 2011. Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture. In LWT-Food Science and Technology, vol. 44, 2011, 6, p. 1533-1537. https://doi.org/10.1016/j.lwt.2011.01.018 DOI: https://doi.org/10.1016/j.lwt.2011.01.018

ZUCCO, F., BORSUK, Y., ARNTFIELD, S. D. 2011. Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. In LWT-Food Science and Technology, vol. 44, 2011, p. 2070-2076. https://doi.org/10.1016/j.lwt.2011.06.007 DOI: https://doi.org/10.1016/j.lwt.2011.06.007

Downloads

Published

2012-03-01

How to Cite

Magala, M. ., Kohajdová, Z. ., Karovičová, J. ., & Kuchtová, V. . (2012). Effect of chickpea and pea flour addition on the qualitative and sensory parameters of bakery products. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 33–35. https://doi.org/10.5219/185

Most read articles by the same author(s)

1 2 > >>