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Pulse ﬂours oﬀer nutritional alternatives to wheat ﬂour in the production of baked snacks due to their high protein and ﬁbre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) ﬂours were each blended with wheat ﬂour at 40% in the formulation of chemically leavened crackers. The eﬀects of ﬂour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow-pea crackers had the highest ﬁbre content (12 g per 100 g DM). Physical dimensions and colour attributes were signiﬁcantly aﬀected by pulse-ﬂour substitution. Yellow-pea and broad-bean crackers were signiﬁcantly preferred by consumers compared to the control, demonstrating the potential application of these ﬂours to improve the eating quality and nutritional proﬁle of crackers.
Millar, K. A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S. and Gallagher, E. (2017), Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science and Technology doi:10.1111/ijfs.13388
Teagasc Walsh Fellowship