Publication
Development, processing, and acceptance of a faba bean (Vicia faba) based porridge
| dc.contributor.author | Perez, Jazmín Osorio | |
| dc.contributor.author | Santos, Carla S. | |
| dc.contributor.author | Vasconcelos, Marta W. | |
| dc.date.accessioned | 2022-07-27T13:27:02Z | |
| dc.date.available | 2022-07-27T13:27:02Z | |
| dc.date.issued | 2022-07 | |
| dc.description.abstract | The development of legume-based food products allows the promotion of healthy and nutritious plant-based alternatives, which are also environmentally sustainable. Porridges are often healthy, simple to prepare and suitable for various segments of the population, constituting a good option for food innovation. In this study a faba bean-based porridge was developed, using freeze-dried faba bean flour. A randomised sensorial analysis was performed. In terms of colour, 43% of panellists indicated that they “like it to some extent”, while the texture was the most appreciated characteristic which was evaluated. Results showed that overall appreciation of the porridge was 40%. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.issn | 2340-1559 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/38402 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | no | pt_PT |
| dc.title | Development, processing, and acceptance of a faba bean (Vicia faba) based porridge | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 23 | pt_PT |
| oaire.citation.startPage | 21 | pt_PT |
| oaire.citation.title | Legume Perspectives | pt_PT |
| oaire.citation.volume | 23 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |