CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF GLUTEN-FREE POTATO CRACKERS SUPPLEMENTED WITH COWPEA, FABA BEAN AND MUNG BEAN FLOURS
GLUTEN-FREE POTATO CRACKERS SUPPLEMENTED WITH LEGUME FLOURS
DOI:
https://doi.org/10.52292/j.laar.2024.1045Keywords:
Legumes, amino acid composition, minerals, SEM, sensoryAbstract
In this study, some characteristics of gluten-free potato crackers substituded with cowpea, faba bean and mung bean flours were determined. The crackers containing the legume flours had significantly higher (p<0.05) fat, protein, insoluble and total dietary fiber, and essential amino acids (EAA) than the control cracker (C) produced with potato flour and starch. The cracker containing faba bean flour (FC) had the highest P, K, Ca, and Zn contents. C recorded the highest L*, cracker containing cowpea flour (CC) recorded the highest a* and FC recorded the highest b* values. C had a higher hardness value than the other crackers, followed by the cracker containing mung bean flour (MC), CC and FC, respectively. SEM micrographs revealed that more cracks and pores were formed when legume flour was added to the crackers. CC, FC and MC scored higher in flavor, chewiness, crispiness and overall acceptability scores than C in sensory analysis.
Published
Issue
Section
License
Copyright (c) 2024 Latin American Applied Research - An international journal
![Creative Commons License](http://i.creativecommons.org/l/by-nc-nd/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Once a paper is accepted for publication, the author is assumed to have transferred its copyright to the Publisher. The Publisher will not, however, put any limitation on the personal freedom of the author to use material from the paper in other publications. From September 2019 it is required that authors explicitly sign a copyright release form before their paper gets published. The Author Copyright Release form can be found here