Sensory, colour and structural properties of pancakes prepared with pea and buckwheat flours
2014
Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition | Krumina-Zemture, G., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition | Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Pea and buckwheat flours, that are gluten free, possess nutritionally important amino acids; therefore they are useful for people suffering from celiac disease. The treatment of celiac disease is gluten free diet, thus it is important to produce gluten free products with high nutritional value. The aim of the research was to evaluate the effect of pea and buckwheat flour on colour, sensory and structural properties in pancakes. The results showed that during and after frying process pancakes kept their shape when 100% of pea flour was used. The structure of pancakes was changed from harder to the softer and was floury due to the pea flour replacement to the buckwheat flour. When the pancake was prepared with 100% of buckwheat flour, the pancakes fell apart – did not keep the shape properly-during frying. The sensory analysis results showed that pea and buckwheat flour affected pancake colour and taste. When higher amount of buckwheat flour was used in pancake preparation, the colour of pancakes changed to darker, the structure was softer and buckwheat flavour was predominant. The experienced panellists indicated that pancakes with 40% and 60% supplemented buckwheat flour were the most pleasant during sensory analysis. Similar tendency was obtained with results of colour (CIE Lab system) and texture analysis. L* and b* colour indices of pancakes had decreasing tendency when the amount of buckwheat flour was increased.
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