Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes

Abstract

This study investigated the impacts of the use of carob flour (CF) and CF + green lentil flour (GLF; 50:50, w/w) at 0% (control), 3%, 6%, 9%, and 12% levels on the quality and sensory properties of crackers. Crackers made from CF + GLF showed higher L* and hue values and lower a* values than crackers made from CF at the same addition levels. The inclusion of CF and CF + GLF had no significant (p < .05) effects on the diameter, thickness, and spread ratio values. The addition of 12% CF and "6%CF + 6%GLF" decreased the hardness values of crackers from 12.09 N to 4.80 N and 4.48 N, respec-4.5% CF + 4.5% GLF 53.14 ± 0.90 d 5.48 ± 0.28 cd 13.95 ± 1.04 b 14.98 ± 0.74 b 68.55 ± 0.81 de 6.0% CF + 6.0% GLF 49.80 ± 0.83 de 6.09 ± 0.26 bc 13.66 ± 0.81 b 14.96 ± 0.99 b 65.99 ± 0.92 ef Notes: Means with different superscripts in the same column are significantly (p < .05) different.

A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products

“…However, research and development efforts have been made in recent years to formulate lentil‐based products, which were prepared using whole or dehulled lentil flours. Selected examples of such products included pan/flat bread (Asadi et al, 2021), crackers (Yaver, 2022), extruded snacks (Li et al, 2022), puffed snacks (Guillermic et al, 2021), lentil‐potato extruded snacks (Lv et al, 2018), Besides flour, lentil protein isolates or concentrates can be incorporated in developing new lentil‐based products. In particular, lentil protein isolates have a great potential for use in energy drinks and dairy‐based beverages, and gluten‐free snacks.…”

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

“…Legumes can be used in various forms, such as aquafaba, extracts, flours, bran, textured proteins, and sprouts, to create a wide range of food applications. Recently, several studies have been carried out to improve the quality and nutritional value of foods by incorporating legume ingredients into these products, including bread, cakes, cookies and other baked or cooked products [22][23][24]. For example, López-Martínez et al [25] used mixtures of common bean, broad bean, and textured soybean flour in different proportions to produce chips.…”