Sensory analysis and consumer willingness to purchase a lentil-based muffin formulation

Geraldo, Rafaela; Santos, Carla S.; Pinto, Elisabete; Neves, Delminda; Vasconcelos, Marta W.

http://hdl.handle.net/10400.14/57162

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Autores

Vasconcelos, Marta W.

Resumo(s)

Lentils are nutrient-rich legumes with high protein, fibre, and bioactive compounds, offering health and environmental benefits. Incorporating lentil flour in baked goods provides sensory challenges due to its unique flavour, texture and colour. This study compared muffins made with 50% lentil flour to an oatmeal flour control. Sixty untrained participants evaluated their sensory attributes. Lentil muffins scored lower in appearance and smell, while texture, flavour and overall acceptability were similar between muffins. Willingness to purchase was comparable, suggesting that lentil flour can be successfully incorporated into baked products. Improving appearance may enhance consumer appeal, further supporting health-focused, sustainable food innovation.

Palavras-chave

Consumer acceptability Legume-based snack Sensory attributes

URI

http://hdl.handle.net/10400.14/57162

Citação

Geraldo, R., Santos, C. S., Pinto, E., & Neves, D. et al. (2026). Sensory analysis and consumer willingness to purchase a lentil-based muffin formulation. Food and Humanity, 6, Article 101074. https://doi.org/10.1016/j.foohum.2026.101074

DOI

10.1016/j.foohum.2026.101074

Coleções

CBQF - Contribuições em Revistas Científicas / Contribution to Journals

Licença CC

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