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.

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References

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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

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