Sprouted and non-sprouted chickpea flours: Effects on sensory traits in pasta and antioxidant capacity

Keyphrases

• Pasta 100%
• Antioxidant Capacity 100%
• Sensory Traits 100%
• Chickpea Flour 100%
• Chickpea 40%
• Antioxidant Potential 30%
• Sensory Effects 20%
• Bitterness 20%
• Wheat 10%
• Antioxidant 10%
• Total Phenolic Content 10%
• Consumer Assessment 10%
• Phenolic Antioxidants 10%
• Legumes 10%
• Equivalency 10%
• Grittiness 10%
• Organoleptic 10%
• Total Antioxidant Capacity 10%
• Phenolic Content 10%
• Chewiness 10%
• Trolox 10%

Food Science

• Sensory Effects 20%
• Organoleptic 10%
• Phenolic Content 10%
• Phenolic Total 10%