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Tytuł:
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Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings.
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Autorzy:
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De Angelis D; Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy.
Squeo G; Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy.
Pasqualone A; Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy.
Summo C; Department of Soil, Plant and Food Science, Food Science and Technology Section (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy.
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Źródło:
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Journal of food science and technology [J Food Sci Technol] 2022 Jul; Vol. 59 (7), pp. 2685-2693. Date of Electronic Publication: 2021 Oct 21.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: 2010- : New Delhi : Springer (India)
Original Publication: Mysore : Association Of Food Scientists And Technologists
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References:
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Contributed Indexing:
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Keywords: Back extrusion; D-Optimal mixture design; Emulsion; Pea protein; Plant-based
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Entry Date(s):
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Date Created: 20220623 Latest Revision: 20230703
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Update Code:
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20240105
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PubMed Central ID:
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PMC9206952
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DOI:
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10.1007/s13197-021-05288-x
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PMID:
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35734110
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The formulation of a vegan salad dressing supplemented with chickpea flour (VC-SD) was optimized by D-optimal mixture design, evaluating the effect of chickpea flour, water and oil on the textural properties of the product. The linear models showed the best fitting and predictive ability, as highlighted by high R 2 adj and Q 2 . The Cox-effects of the textural parameters were significant for water and chickpea flour contents, but not for oil. Sensory evaluation indicated that all the VC-SD were characterized by the predominance of pungent/acid odor notes, whereas sourness was the most perceived fundamental taste, together with a sensation of a grainy texture in mouth due to flour particles. Overall, the product can be consumed by vegans and vegetarians because produced without animal-derived ingredients, and is in synergy with the healthful characteristics of Mediterranean diet, in which pulses and extra-virgin olive oil play beneficial roles.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05288-x.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2021.)
