Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties
Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the physicochemical (texture, color, and moisture) an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2300014X |
| _version_ | 1797796034690154496 |
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| author | Konstantinos Giannoutsos Achilleas Panagiotis Zalidis Danai Ioanna Koukoumaki George Menexes Ioannis Mourtzinos Dimitris Sarris Konstantinos Gkatzionis |
| author_facet | Konstantinos Giannoutsos Achilleas Panagiotis Zalidis Danai Ioanna Koukoumaki George Menexes Ioannis Mourtzinos Dimitris Sarris Konstantinos Gkatzionis |
| author_sort | Konstantinos Giannoutsos |
| collection | DOAJ |
| description | Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the physicochemical (texture, color, and moisture) and sensory aspects of crackers was studied. Texture remained unaffected from substitution of wheat flour in all cases except for high (30%) substitution with olive stone flour, which led to softer crackers (43% and 52% reductions in hardness and toughness, respectively). All levels of wheat substitution resulted to darker color of crackers (L* values declined between 1.4–60%). Overall, color was predominately affected by the level of flour used as well as flour type. Higher levels of substitution exerted a stronger impact. The sensorial perception of crackers was negatively affected by the addition of grape seed and olive stone flours, while it was positively affected by pulse flours. The results showed that functional flours can be utilized in cracker formulations as alternatives to wheat flour, however, sensory acceptability depends on flour type and level of substitution. |
| first_indexed | 2024-03-13T03:27:03Z |
| format | Article |
| id | doaj.art-30bc1bc14c044cefb169c07f02072ccf |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-13T03:27:03Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-30bc1bc14c044cefb169c07f02072ccf2023-06-25T04:44:34ZengElsevierFood Chemistry Advances2772-753X2023-10-012100194Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory propertiesKonstantinos Giannoutsos0Achilleas Panagiotis Zalidis1Danai Ioanna Koukoumaki2George Menexes3Ioannis Mourtzinos4Dimitris Sarris5Konstantinos Gkatzionis6Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, Lemnos 81400, GreeceLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, Lemnos 81400, GreeceLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, Lemnos 81400, GreeceLaboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki 54124, GreeceLaboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki 54124, GreeceLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, Lemnos 81400, GreeceLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, Lemnos 81400, Greece; Corresponding author.Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the physicochemical (texture, color, and moisture) and sensory aspects of crackers was studied. Texture remained unaffected from substitution of wheat flour in all cases except for high (30%) substitution with olive stone flour, which led to softer crackers (43% and 52% reductions in hardness and toughness, respectively). All levels of wheat substitution resulted to darker color of crackers (L* values declined between 1.4–60%). Overall, color was predominately affected by the level of flour used as well as flour type. Higher levels of substitution exerted a stronger impact. The sensorial perception of crackers was negatively affected by the addition of grape seed and olive stone flours, while it was positively affected by pulse flours. The results showed that functional flours can be utilized in cracker formulations as alternatives to wheat flour, however, sensory acceptability depends on flour type and level of substitution.http://www.sciencedirect.com/science/article/pii/S2772753X2300014XBarleyPulse floursWineOlive by-products |
| spellingShingle | Konstantinos Giannoutsos Achilleas Panagiotis Zalidis Danai Ioanna Koukoumaki George Menexes Ioannis Mourtzinos Dimitris Sarris Konstantinos Gkatzionis Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties Food Chemistry Advances Barley Pulse flours Wine Olive by-products |
| title | Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties |
| title_full | Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties |
| title_fullStr | Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties |
| title_full_unstemmed | Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties |
| title_short | Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties |
| title_sort | production of functional crackers based on non conventional flours study of the physicochemical and sensory properties |
| topic | Barley Pulse flours Wine Olive by-products |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2300014X |
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