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ORIGINAL ARTICLE
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
| 1 | Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States |
| 2 | Department of Chemistry and Biochemistry, College of Science and Mathematics, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States |
| 3 | Department of Exercise Science and Physical Education, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States |
CORRESPONDING AUTHOR
Adrian L Kerrihard
Nutrition and Food Studies, Montclair State University, One Normal Avenue, 07043, Montclair, United States
Nutrition and Food Studies, Montclair State University, One Normal Avenue, 07043, Montclair, United States
Submission date: 2019-03-05
Final revision date: 2019-04-26
Acceptance date: 2019-05-10
Publication date: 2019-05-30
Pol. J. Food Nutr. Sci. 2019;69(2):203–209
KEYWORDS
TOPICS
ABSTRACT
Chickpea flour, mainly from non-sprouted chickpeas, serves as an alternative to wheat flours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for flour 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 flours were also assessed. Results showed phenolic contents and antioxidant potential were significantly higher in SCF than NSCF. By descriptive analysis, chickpea flour levels corresponded with decreases in chewiness and pasta flavor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta flavor were greater with SCF than NSCF. By consumer assessment, 20% SCF did not exhibit significantly 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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CITATIONS (4):
1.
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants
2.
Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation
JA Bruno, CH Feldman, DW Konas, AL Kerrihard, EL Matthews
Physiology International
JA Bruno, CH Feldman, DW Konas, AL Kerrihard, EL Matthews
Physiology International
4.
Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel
Claire Chigwedere, Janitha Wanasundara, Phyllis Shand
Comprehensive Reviews in Food Science and Food Safety
Claire Chigwedere, Janitha Wanasundara, Phyllis Shand
Comprehensive Reviews in Food Science and Food Safety
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