Glutensiz mercimek krakerleri: Teknolojik ve duyusal özellikler

Özet

Lentils (Lens culinaris Medik.), including red-, green-, and black-colored varieties, are one of the most commonly consumed pulses. They are characterized by their great quantity of proteins, fibers, folic acid, minerals, and phenolics. To enhance the nutritional quality of gluten-free crackers, lentils are a functional and inexpensive option. This study examined the impacts of different colored lentil varieties on the technological (color, diameter, thickness, spread ratio, and puffiness) and sensory (color, taste, odor, appearance, crispness, and overall liking) quality of gluten-free crackers. Results showed that the color profile of gluten-free crackers was affected by lentil varieties. The highest L* and hue values were obtained in the control crackers, while the highest b* and SI values were observed in crackers made with red lentil. Lentil crackers elicited a greater diameter than the control. However, the use of lentil varieties did not change the thickness values of crackers compared to the control. The spread ratio value of black lentil crackers was lower than that of red and green lentil crackers. Compared to other lentil varieties, the use of black lentils resulted in the greatest puffiness in crackers. Regarding sensory evaluation, gluten-free crackers prepared from green and black lentils revealed comparable color, taste, odor, appearance, crispness, and overall liking scores to the control. The data obtained in this study illustrated that lentils, especially green- and black-colored varieties, can be promising ingredients for gluten-free products.