Publication
Nutritional and sensorial analysis of a lentil flour-based sweet pancake premix
| dc.contributor.author | Santos, Carla S. | |
| dc.contributor.author | Vasconcelos, Marta W. | |
| dc.date.accessioned | 2023-07-13T10:50:15Z | |
| dc.date.available | 2023-07-13T10:50:15Z | |
| dc.date.issued | 2023-01-27 | |
| dc.description.abstract | Background: Legume flours have been a target for ingredient innovation in the last decade. Legume grains have high protein and fibre content and are gluten-free, making them suitable for different consumer types, including celiac. Additionally, legume grain cultivation reduces synthetic fertiliser application, providing environmental benefits and improving ecosystem functions.Methods: In this study, a commercial pancake flour mix where part of cereal flour was replaced with lentil flour was developed. The nutritional value was analysed and a quantitative blind affective test was performed to understand the consumer acceptability of the lentil-based pancakes. A questionnaire was developed to survey consumers preferences towards pancake consumption and purchase factors. Results: When compared to the commercial counterpart, the lentil-based pancakes had higher protein and lower carbohydrate and salt contents. Of the 90 non-trained panellists (72 women, 18 men; aged between 18 and 56), only 6% were consumers of pre-made pancake dry mixes. The panel attributed superior ratings in texture, flavour and global appreciation scales to the lentil-based pancakes and 63% of the participants responded they probably/certainly would buy the lentil flour pancakes if commercially available. Conclusion: It is possible to partially replace cereal flour with lentil flour in sweet pancake preparation, delivering a gluten-free product with an improved overall nutritional profile, and appealing to a broad range of consumer needs. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.12688/openreseurope.15254.1 | pt_PT |
| dc.identifier.issn | 2732-5121 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/41699 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Climate change | pt_PT |
| dc.subject | Gluten-free | pt_PT |
| dc.subject | Health claims | pt_PT |
| dc.subject | Plant-based | pt_PT |
| dc.subject | Pulse crops | pt_PT |
| dc.subject | Snacks | pt_PT |
| dc.subject | Sensorial tests | pt_PT |
| dc.subject | Sweet foods | pt_PT |
| dc.title | Nutritional and sensorial analysis of a lentil flour-based sweet pancake premix | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 3 | pt_PT |
| oaire.citation.title | Open Research Europe | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |