Consumers preferred lentil cookies to rice ones (overall liking: 6.1–7.0 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60–1.81 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8–75.9 vs. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1–14.8 vs. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH) additionally, geometry, baking loss and texture profile were determined for the cookies. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources.
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