Sprouted and non-sprouted chickpea flours

Effects on sensory traits in pasta and antioxidant capacity

Joseph A. Bruno, David Konas, Evan Matthews, Charles Feldman, Kate M. Pinsley, Adrian Kerrihard

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Chickpea our, mainly from non-sprouted chickpeas, serves as an alternative to wheat ours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for our are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential (as Trolox equivalency) of the ours were also assessed. Results showed phenolic contents and antioxidant potential were signi cantly higher in SCF than NSCF. By descriptive analysis, chickpea our levels corresponded with decreases in chewiness and pasta avor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta avor were greater with SCF than NSCF. By consumer assessment, 20% SCF did not exhibit signi cantly lower overall hedonic measures than the other samples. With attention given to possible organoleptic challenges, SCF may warrant consideration as a more antioxidant-rich alternative to NSCF.

Original languageEnglish
Pages (from-to)203-209
Number of pages7
JournalPolish Journal of Food and Nutrition Sciences
Volume69
Issue number2
DOIs
StatePublished - 1 Jan 2019

Fingerprint

Cicer
pasta
Flour
flour
Antioxidants
antioxidants
chickpeas
bitterness
sprouting
chewiness
Pleasure
Fabaceae
legumes
Triticum
wheat

Keywords

  • Antioxidants
  • Chickpea
  • Germination
  • Phenolics
  • Sensory traits

Cite this

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title = "Sprouted and non-sprouted chickpea flours: Effects on sensory traits in pasta and antioxidant capacity",
abstract = "Chickpea our, mainly from non-sprouted chickpeas, serves as an alternative to wheat ours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for our are largely unknown. This study evaluated sensory effects of up to 40{\%} substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential (as Trolox equivalency) of the ours were also assessed. Results showed phenolic contents and antioxidant potential were signi cantly higher in SCF than NSCF. By descriptive analysis, chickpea our levels corresponded with decreases in chewiness and pasta avor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta avor were greater with SCF than NSCF. By consumer assessment, 20{\%} SCF did not exhibit signi cantly lower overall hedonic measures than the other samples. With attention given to possible organoleptic challenges, SCF may warrant consideration as a more antioxidant-rich alternative to NSCF.",
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Sprouted and non-sprouted chickpea flours : Effects on sensory traits in pasta and antioxidant capacity. / Bruno, Joseph A.; Konas, David; Matthews, Evan; Feldman, Charles; Pinsley, Kate M.; Kerrihard, Adrian.

In: Polish Journal of Food and Nutrition Sciences, Vol. 69, No. 2, 01.01.2019, p. 203-209.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Sprouted and non-sprouted chickpea flours

T2 - Effects on sensory traits in pasta and antioxidant capacity

AU - Bruno, Joseph A.

AU - Konas, David

AU - Matthews, Evan

AU - Feldman, Charles

AU - Pinsley, Kate M.

AU - Kerrihard, Adrian

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AB - Chickpea our, mainly from non-sprouted chickpeas, serves as an alternative to wheat ours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for our are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential (as Trolox equivalency) of the ours were also assessed. Results showed phenolic contents and antioxidant potential were signi cantly higher in SCF than NSCF. By descriptive analysis, chickpea our levels corresponded with decreases in chewiness and pasta avor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta avor were greater with SCF than NSCF. By consumer assessment, 20% SCF did not exhibit signi cantly lower overall hedonic measures than the other samples. With attention given to possible organoleptic challenges, SCF may warrant consideration as a more antioxidant-rich alternative to NSCF.

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