Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data
作者： Chandrima Shrivastava , Snehasis Chakraborty
DOI: 10.1016/J.LWT.2017.12.019
关键词: Yeast extract 、 Phytic acid 、 Xanthan gum 、 Mathematics 、 Dietary intake 、 Solid-state fermentation 、 Legume 、 Fermentation 、 Wheat flour 、 Food science
摘要: Abstract The use of legume flours to supplement a staple food like wheat bread has immense potential, particularly in developing countries increase the dietary intake high quality protein. study aimed develop functional with fermented chickpea flour (FCF). solid state fermentation conditions (1–2% yeast extract) were studied upto 5 days. minimum phytic acid content maximum free amino acids was obtained at 1.4% extract when for 83 h. amount FCF as replacement (WF) optimized further using D-optimal mixture design. three constituents varied formulations WF (67–94.5%), (5–30%) and xanthan gum (0.5–3%), respectively. responses analyzed hardness, total color change both crust crumb, specific loaf volume bread. numerically proportion mass fraction WF: FCF: 80:18:2 having desirability value 0.73. Concomitantly, fuzzy analysis same combinations affirmed suitability formulation, reflected by similarity (0.745).
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