title: Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.
abstract: Increasingly popular in the West is hummus, a spread that is made with pureed chickpeas and other healthful ingredients. The changes in texture measurements and sensory properties in a novel chickpea flour-based product occurring when water is partially replaced by common ingredients of hummus were investigated. Eleven chickpea gels containing different amounts of minced garlic, lemon juice, curry powder, and inulin were prepared and compared with two control gels. These ingredients were chosen to make the product tastier, appealing, and similar to hummus. Instrumental texture tests were carried out: uniaxial compression, stress relaxation, and texture profile analysis. Quantitative descriptive analysis was used to describe differences in sensory properties perceived by a trained panel, whereas repertory grid method combined with free choice profile was used to determine differences perceived by untrained consumers. Gels with higher curry powder content presented lower force to breakdown, whereas increasing inulin content led to gels with higher hardness. Principal component analysis was applied to instrumental parameters and quantitative descriptive analysis data, whereas generalized Procrustes analysis was applied to free choice profile data. This newly developed chickpea gel may make a nutrition claim with respect to protein ("high in protein," or at least a "source of protein").
authors.affiliation: Sensory Analysis Service Unit, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain mariajose.jimenez@ictan.csic.es.
authors.forename: María José
authors.initials: MJ
authors.lastname: Jiménez
authors.affiliation: School of Biosciences, Division of Food Science, University of Nottingham, Loughborough, Leics, UK.
authors.forename: Amparo
authors.initials: A
authors.lastname: Tárrega
authors.affiliation: Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
authors.forename: Raúl
authors.initials: R
authors.lastname: Fuentes
authors.affiliation: Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
authors.forename: Wenceslao
authors.initials: W
authors.lastname: Canet
authors.affiliation: Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
authors.forename: María Dolores
authors.initials: MD
authors.lastname: Álvarez
mesh_terms: D000328:Adult; D000368:Aged; D029863:Cicer; D003258:Consumer Behavior; D005260:Female; D005433:Flour / Q000032:analysis*; D005518:Food Preferences; D063427:Food Quality; D005782:Gels; D006801:Humans; D007444:Inulin; D008297:Male; D055595:Mechanical Phenomena; D008875:Middle Aged; D025341:Principal Component Analysis; D017365:Spices; D055815:Young Adult
chemical_list: D005782:Gels; D007444:Inulin
keywords: Chickpea flour; descriptive analysis; free choice profile; repertory grid; texture