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

2026-05-01Artigo de investigação Acesso aberto
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dc.contributor.authorGeraldo, Rafaela
dc.contributor.authorSantos, Carla S.
dc.contributor.authorPinto, Elisabete
dc.contributor.authorNeves, Delminda
dc.contributor.authorVasconcelos, Marta W.
dc.date.accessioned2026-02-25T12:16:55Z
dc.date.available2026-02-25T12:16:55Z
dc.date.issued2026-05-01
dc.description.abstractLentils 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.eng
dc.identifier.citationGeraldo, 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
dc.identifier.doi10.1016/j.foohum.2026.101074
dc.identifier.eid105029815785
dc.identifier.issn2949-8244
dc.identifier.othere35a0e6c-d706-46f8-9ab3-8989e0e15112
dc.identifier.urihttp://hdl.handle.net/10400.14/57162
dc.identifier.wos001690382500001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectConsumer acceptability
dc.subjectLegume-based snack
dc.subjectSensory attributes
dc.titleSensory analysis and consumer willingness to purchase a lentil-based muffin formulationeng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleFood and Humanity
oaire.citation.volume6
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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