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Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

1
Department of Nutrition, Faculty of Public Health, Lebanese University, Tripoli 1300, Lebanon
2
Doctoral School of Science & Technology, Lebanese University, Tripoli 1300, Lebanon
3
Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236 Beirut, Lebanon
*
Author to whom correspondence should be addressed.
Foods 2019, 8(5), 151; https://doi.org/10.3390/foods8050151
Received: 15 March 2019 / Revised: 29 April 2019 / Accepted: 29 April 2019 / Published: 3 May 2019
(This article belongs to the Section Grain)
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PDF [238 KB, uploaded 3 May 2019]

Abstract

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties. View Full-Text
Keywords: pulses; chickpea flour; proximate analysis; fatty acids; macrominerals; sensory evaluation pulses; chickpea flour; proximate analysis; fatty acids; macrominerals; sensory evaluation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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MDPI and ACS Style

Dandachy, S.; Mawlawi, H.; Obeid, O. Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar. Foods 2019, 8, 151.

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