Show simple item record

dc.contributor.authorTomić, Jelena
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorPopović, Ljiljana
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorČakarević, Jelena
dc.contributor.authorMaravić, Nikola
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2023-07-13T13:06:42Z
dc.date.available2023-07-13T13:06:42Z
dc.date.issued2022-12
dc.identifier.citationTomić, J., Škrobot, D., Popović, Lj., Dapčević-Hadnađev, T., Čakarević, J., Maravić, N., Hadnađev, M. (2022). Gluten-Free Crackers based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties. Food Technology and Biotechnology, 60(4), 488-498.en_US
dc.identifier.issn1330-9862
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/228
dc.description.abstractResearch background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components. Experimental approach. Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35 %), were blended to produce gluten-free crackers without the presence of conventional gluten-free starchrich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers. Results and conclusions. All produced crackers can bear nutritional claims ’high fibre’, ’source of protein’ and ’source of minerals’. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold- -pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour. Novelty and scientific contribution. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties.en_US
dc.description.sponsorshipThis work was supported by the Ministry of Education, Science and Technological Development, Republic of Serbia (Contract No. 451-03-68/2022-14/200222).en_US
dc.language.isoenen_US
dc.publisherFaculty of Food Technology and Biotechnologyen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
dc.rightsopenAccess
dc.subjectgluten-free crackersen_US
dc.subjectchickpea flouren_US
dc.subjectpumpkin seed press cake flouren_US
dc.subjectglycaemic indexen_US
dc.subjecttotal phenolic contenten_US
dc.subjectprotein contenten_US
dc.titleGluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Propertiesen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.identifier.scopus2-s2.0-85148537480
dc.identifier.wos000912871500006
dc.identifier.doi10.17113/ftb.60.04.22.7655


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record