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SM ISO690:2012 GUTIUM, Olga. Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 190-195. |
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Modern Technologies in the Food Industry 2014 | |||||
Conferința "Modern Technologies in the Food Industry" 2, Chişinău, Moldova, 16-18 octombrie 2014 | |||||
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Pag. 190-195 | |||||
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It was found that the degree of water and fat retention increases with the rate of incorporation of chickpea flour. Mass losses during cooking cutlets with added chickpea flour are 20-27% and are smaller than those of the control sample (28-34%). The flour incorporation increase cohesion, hardness and elasticity of cutlets and did not significantly affect the cutlets consistency and chewability. Comparative analysis of the results shows that cutlets with added chickpea flour (10.7%) did not differ significantly from the control sample. |
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Cuvinte-cheie chickpea flour, water retention, fat retention, sensory parameters. |
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