An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
نویسندگان
چکیده
• Gluten-free bread (GFB) staling was studied by an instrumental and sensory approach. Chickpea flour reduced moisture loss crumb hardness during 7 days of storage. Consumers described chickpea-based GFB as soft fresh with gluten-related disorders considered chickpea-psyllium-based ideally soft. its combination psyllium delayed staling. is generally recognized a product less than satisfying appearance, texture, mouthfeel that lacks nutritional quality has short shelf life. In this sense, the potential chickpea (CF), (PSY), their at reducing were investigated in comparison to control prepared rice (RF) cassava starch (75:25 weight basis). The effect time on crust texture loaves parameters (acceptability 9-point structured hedonic scale, Just-About-Right level for softness, profile Check-All-That-Apply) assessed Replacing RF CF hardening not only same day baking but also after PSY addition (5.5 % basis) cohesiveness springiness findings suggest CF, PSY, promising delaying staling, thus maintaining acceptability, freshness storage, according perceptions consumers.
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ژورنال
عنوان ژورنال: Food Packaging and Shelf Life
سال: 2021
ISSN: ['2214-2894']
DOI: https://doi.org/10.1016/j.fpsl.2021.100659