Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners
The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/8216796 |
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| author | Andriana E. Lazou |
| author_facet | Andriana E. Lazou |
| author_sort | Andriana E. Lazou |
| collection | DOAJ |
| description | The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%. |
| format | Article |
| id | doaj-art-bad95e4fe842420fb9dd3664d26f2a3a |
| institution | DOAJ |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-bad95e4fe842420fb9dd3664d26f2a3a2025-08-20T03:23:23ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/8216796Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative SweetenersAndriana E. Lazou0Laboratory of ChemistryThe effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%.http://dx.doi.org/10.1155/2024/8216796 |
| spellingShingle | Andriana E. Lazou Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners International Journal of Food Science |
| title | Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners |
| title_full | Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners |
| title_fullStr | Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners |
| title_full_unstemmed | Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners |
| title_short | Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners |
| title_sort | properties structure and acceptability of innovative legume based biscuits with alternative sweeteners |
| url | http://dx.doi.org/10.1155/2024/8216796 |
| work_keys_str_mv | AT andrianaelazou propertiesstructureandacceptabilityofinnovativelegumebasedbiscuitswithalternativesweeteners |