Szulc Karolina, Galus Sabina
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland.
Molecules. 2024 Apr 20;29(8):1880. doi: 10.3390/molecules29081880.
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.
脆饼作为一种健康零食或面包替代品越来越受欢迎。它是一种轻便的干制扁平食品，由于缺水，能长时间保持新鲜，通常含有不同类型的谷物粉，包括含麸质的小麦粉或黑麦粉。将豆类泥加入脆饼中是一种创新方法，可提升产品的营养成分和口感。研究了各种豆类泥（鹰嘴豆、白豆、黑豆和红豆）与柑橘果胶混合后的流变学特性，发现其流体行为和粘度存在显著差异。对脆饼配方进行了水分含量和活性、颜色、结构、傅里叶变换红外光谱、水蒸气吸附等温线以及感官评价分析。结果表明，以豆类泥和柑橘果胶为基础制作脆饼是可行的。富含红豆泥的脆饼水分活性低（0.156）、水分含量低（3.16%），具有连续的多孔结构，在所有产品中感官评价得分最高。这些发现可作为开发其他使用豆类的创新食谱和组合的基础。
