Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

Abstract

The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution (7.5%, 15%, and 30%) of refined wheat flour by whole chickpea flour (WCF) and also to evaluate the effects on sensory acceptance, physicochemical parameters, and texture profile during the shelf life. Four methods for obtaining WCF were assessed and the best condition was used to produce the sandwich bread. Sensory evaluation was carried out with 65 consumers using a 9-point hedonic scale and a purchase intention scale. Firmness, elasticity, cohesiveness, chewability, and fracturability was evaluated by the Texture Profile Analysis (TPA). The specific volume, total fungi count, pH, titratable acidity, and moisture content were also determined. The nutritional composition was estimated by mass balance. Data demonstrated that there was no difference (p>0.05) in sensory evaluation of the products elaborated with different concentrations of WCF, and all samples presented good acceptance. The addition of WCF did not cause negative effects on the texture and volume characteristics of the bread. The sample with 30% WCF had adequate technological characteristics, resulting in a product with higher nutritional value, especially dietary fiber, and was well accepted by the consumers. This formulation can be used by the food industry and also in domestic preparations, contributing to the diversification and nutritional enrichment of sandwich bread.

Effect of partial substitution of wheat flour by pituca (Colocasia esculenta) puree on the quality of french type bread

“…Tras la sustitución de la harina de trigo convencional por harina integral de arroz de 25%, se obtuvieron panes de gran aceptación sensorial y una alta biodisponibilidad de minerales (Mellado & Haros, 2016). Asimismo, la obtención de pan para sándwich tras sustituir parcialmente la harina de trigo refinada por harina de Cicer arietinum en un 30%, fue de buena aceptabilidad, con características tecnológicas adecuadas, mayor valor nutricional y buen aporte de fibra dietética (Costa et al, 2020). Tras el proceso de horneado, el pan producido con sustitución parcial de harina de trigo por harina de plátano verde o maíz promovió, tras la ingestión, un incremento rápido de los niveles de glucosa en sangre de las ratas; Pues luego de dicho proceso, los gránulos de almidón se gelatinizan y, por lo tanto, son fácilmente digeribles, en comparación con el control, reporte que nunca había sido presentado en la literatura (Alcántara, et al, 2020).…”

Development and evaluation of potential functional food biscuits made from White Lupin

“…Using legume proteins in bakery products is therefore a possible way to improve the amino acid composition of the products. Soybean protein preparations (Bashir et al, 2015;Ribotta et al, 2005), chickpea flour (G omez et al, 2008), germinated chickpea flour (da Costa et al, 2020;Fernandez and Berry, 1989), germinated pea flour (Bashir et al, 2015;Sadowska et al, 2003) as well as Lupin flour (Villarino et al, 2016;Pollard et al, 2002;Doxastakis et al, 2002;Dervas et al, 1999) were applied for the preparation of different bakery products. Lupin is a protein containing foods, like peanut and soybean, that may trigger an allergic reaction in a small percentage of the population.…”