Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Abstract

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

Processing Gluten- Free Noodles Fortified with Chickpea Flour

“…They've been recommended as having the potential to prevent people against obesity and metabolic diseases (Nielsen ,2010 andCai et al,2016).The phosphorus (220.15), magnesium (165.23), and calcium (130.54) content of chickpea flour was higher than that of black rice. This results in agreement with those of Dandachy et al (2019). Black rice had a relatively high levels of iron (7.76 mg/100g), zinc (6.01 mg/100g), potassium (156.36 mg/100g) compared with chickpea flour.…”

Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour

“…With ultra-high-frequency processing, only the initial properties of protein substances change, the reactivity of some chemical groups that make up the molecule increases, solubility and hydrophilicity decrease [19,22].…”

“…An option for overcoming the relevant shortcomings may be the use of ultra-high-frequency processing of raw materials. This is the approach used in paper [19]. With ultra-high-frequency processing of chickpeas, the organoleptic indicators of the finished products improve; it also affects the content of proteins, fats, carbohydrates in them.…”

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

“…The dish with the least correct identifications was CS with 9 ( Figure A2 a). Dandachy et al [ 44 ] stated that chickpeas lose flavor when processed and made into flour, and the same could happen with chickpeas after cooking and grinding. Some of the ingredients of this dish [ 12 ] can be recognized as “peppers” or “vegetables” with a large frequency of mention ( Figure A2 b).…”