Dandachy Sahar, Mawlawi Hiba, Obeid Omar
Department of Nutrition, Faculty of Public Health, Lebanese University, Tripoli 1300, Lebanon.
Doctoral School of Science & Technology, Lebanese University, Tripoli 1300, Lebanon.
Foods. 2019 May 3;8(5):151. doi: 10.3390/foods8050151.
Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an "off-flavor". Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of , a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists ( = 60) showed that the incorporation of processed chickpea flour into the dough of with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular . Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.
鹰嘴豆粉具有良好的营养价值。然而，它通常由磨碎的谷物制成，且具有“异味”。在磨粉前对鹰嘴豆进行加工可降低异味的强度。因此，进行了两项实验：一是研究传统加工方式（浸泡、煮沸和干燥）对鹰嘴豆粉营养成分的影响；二是探究不同比例的加工鹰嘴豆粉掺入一种通常由精制小麦粉制成的黎巴嫩流行糕点中对其感官特性的影响。结果发现，与精制小麦粉相比，鹰嘴豆粉在营养方面更具优势，且发现面粉的传统加工方式不会影响其蛋白质、脂肪、碳水化合物和磷的含量，而总膳食纤维和粗纤维显著增加。脂肪酸谱受影响最小，而镁和钾含量降低。在60名评审员中进行的感官测试表明，与常规糕点相比，将30%和50%比例的加工鹰嘴豆粉掺入糕点面团中能使最终产品具有更好的口感和总体可接受性。因此，可以使用传统加工的鹰嘴豆粉作为强化剂来提高烘焙食品的营养质量，而不会对其感官特性产生负面影响。
