Whole wheat (Triticum aestivum L.) flour added with chickpea (Cicer arietinum L.) flour germinated through hydroponics: rheological, texture, and sensory analysis in a baked product
DOI:
https://doi.org/10.18633/biotecnia.v27.2484Keywords:
Cicer arietinum L., Germination, Flours, BakingAbstract
Investigating the rheological, textural, and sensory changes resulting from the addition of chickpea flour to bakery products is crucial. Furthermore, bioprocessing methods, such as hydroponic germination, should be analyzed to evaluate their impact on dough rheology and bread quality. In this study, proximal analysis of chickpea flour was conducted, and its viscoelastic properties were assessed. The specific volume of the resulting bakery product was measured, and a texture profile analysis (TPA) was performed. A discriminative sensory analysis, using a triangular test, evaluated whether consumers detected sensory differences due to changes in ingredients. The results showed increased protein and ash content, increased viscoelasticity in germinated chickpea flour, higher specific volume in bread with chickpea flour, and reduced bread hardness when chickpea flour—germinated or non-germinated—was used as a replacement. Sensory analysis revealed no significant differences (Pd = 30 %, α = 0.05, β = 0.05) between treatments with germinated and non-germinated chickpea flour. These findings suggest that germinated chickpea flour is a viable alternative for replacing whole-grain wheat flour while preserving the product’s sensory acceptability.
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