Experimental design application and rapid sensory methodologies to formulate a chickpea flour based salty biscuit
DOI:
https://doi.org/10.62876/tekhne.v26i3.6306Keywords:
chickpea flour, corn starch, functional properties, dough properties, sensory characterizationAbstract
The objective of this research project was to formulate a salty biscuit based on chickpea flour, applying experiment design by mixture and rapid sensory methodologies, to get this through, four phases were considered, the first one involved literature review followed by preliminary formulations, and finally, the use of Design Expert 13 Software, obtaining six chickpea flour-corn starch proportions. Subsequently, the functional properties of this mixture designs were evaluated, as well as, chickpea flour and corn starch, obtaining that chickpea flour presented the highest water index absorption, foam capacity and stability, and minimum gelation concentration. In the third phase, the eight formulas were characterized sensorially using the Flash Profile methodology and based on this, three formulas were selected. In the fourth phase, the raw dough properties were evaluated, and a second sensory evaluation was performed using the JAR methodology, where a single formula was selected for optimization based on the results obtained, the raw dough properties were evaluated again and contrasted with the results obtained before the optimization, performing a drastic humidity reduction, which reflected in a pH increase and a titratable acidity decrease, presenting also an increase in fat migration. Then, citric acid was added to the optimized formula in different proportions and salty biscuit properties were evaluated. Finally, using the CATA methodology, it was determined that the optimized formula without acid had a 6.38 acceptability and a 6.12 purchase intention. Through this research project, it was accomplished the formulation of a highly accepted salty biscuit based on chickpea flour.
Keywords: chickpea flour, corn starch, functional properties, dough properties, sensory characterization.
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