Perez, Jazmín OsorioSantos, Carla S.Vasconcelos, Marta W.2022-07-272022-07-272022-072340-1559http://hdl.handle.net/10400.14/38402The 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%.engjournal article