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The tenderisation of shin beef using a citrus juice marinade Author links open overlay panelR.

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SummaryPulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically-leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison to 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13g/100g DM and 38.8 mgAAE/100g DM respectively). Yellow-pea crackers had the highest fibre content (12g/100g DM). Physical dimensions and colour attributes were significantly affected by pulse flour substitution. Yellow-pea and broad-bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers.