Koukoumaki Danai Ioanna, Giannoutsos Konstantinos, Devanthi Putu Virgina Partha, Karmiris Panagiotis, Bourni Sophia, Monemvasioti Anastasia, Psimouli Vassiliki, Sarris Dimitris, Gkatzionis Konstantinos
Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.
Indonesia International Institute for Life Sciences, Jakarta 13210, Indonesia.
Int J Food Sci. 2022 Aug 18;2022:2354045. doi: 10.1155/2022/2354045. eCollection 2022.
Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat with chickpea (40-80%) and lupin flour (10-30%) was evaluated using Flash profile analysis in association with instrumental analysis of texture and color. Flash profile analysis was conducted in Greece and Indonesia in order to allow culture comparison of the profiling of the samples and language by the subjects of the panel. Lightness (L∗) and hardness of crackers were decreased by the addition of pulses. Flash profile analysis indicated an association among color, texture, and sensory perception by judges. Derived attributes were associated with the physicochemical characteristics and raw materials of crackers for both panels. GPA analysis of Greek panel indicated that increasing the replacement of wheat led to the generation of more attributes regardless of pulse species, while the Indonesian panel was able to detect differences among pulse species.
由于其高蛋白和营养价值，作为烘焙产品中替代小麦的选择，豆类面粉越来越受欢迎。然而，不同豆类品种及其替代量对感官感知的影响尚不清楚。使用快速轮廓分析法结合质地和颜色的仪器分析，评估了用鹰嘴豆（40%-80%）和羽扇豆粉（10%-30%）部分替代小麦制成的饼干的感官感知。在希腊和印度尼西亚进行了快速轮廓分析，以便对样品的轮廓以及评审团成员的语言进行文化比较。添加豆类会降低饼干的亮度（L∗）和硬度。快速轮廓分析表明，评判员对颜色、质地和感官感知之间存在关联。两个评审团得出的属性都与饼干的物理化学特性和原材料有关。希腊评审团的GPA分析表明，无论豆类品种如何，增加小麦替代量都会产生更多属性，而印度尼西亚评审团能够检测出不同豆类品种之间的差异。
