FORMULATION DEVELOPMENT OF A NEW CHICKPEA GEL USING RESPONSE SURFACE METHODOLOGY AND INSTRUMENTAL AND SENSORY DATA
With increasing emphasis on health and well-being, nutrition aspects need to be incorporated as a dimension of product development. Currently, Spain¿s legume intakes are below recommendations. Therefore, a chickpea gel formulation was developed using response surface methodology. Independent variables considered were lemon juice, extra virgin olive oil, soymilk and xanthan gum, the first three being commonly included as ingredients of hummus and having known beneficial health effects. Variables were studied according to a rotatable central composite design matrix (¿2, ¿1, 0, +1, +2). Response variables were rheological properties, instrumental texture, color measurements and sensory attributes. The study was extended to find interrelationships. Ingredient effects are predominantly linear, although quadratic effects are also significant in some cases. Lemon juice has the strongest effect, followed by xanthan gum. Improved binding occurs at a high level (¿30 mL) of lemon juice, but results suggest the advisability of reducing acidity to increase product acceptance.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Published: |
Wiley-Blackwell
2015
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| Online Access: | http://hdl.handle.net/10261/122657 |
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