Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes

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dc.contributor.authorYaver, Elif
dc.date.accessioned2024-02-23T14:24:29Z
dc.date.available2024-02-23T14:24:29Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractThis study investigated the impacts of the use of carob flour (CF) and CF + green lentil flour (GLF; 50:50, w/w) at 0% (control), 3%, 6%, 9%, and 12% levels on the quality and sensory properties of crackers. Crackers made from CF + GLF showed higher L* and hue values and lower a* values than crackers made from CF at the same addition levels. The inclusion of CF and CF + GLF had no significant (p < .05) effects on the diameter, thickness, and spread ratio values. The addition of 12% CF and 6%CF + 6%GLF decreased the hardness values of crackers from 12.09 N to 4.80 N and 4.48 N, respectively. Compared to the control, the inclusion of 12% CF and 6%CF + 6%GLF elicited greater ash content. Crackers enriched with 3%CF + 3%GLF, 4.5%CF + 4.5%GLF, and 6%CF + 6%GLF had higher protein amounts than crackers enriched with 6%, 9%, and 12% CF. While crackers containing 12% CF had considerably lower phytic acid concentration (97.1 mg/100 g) than the control (184.1 mg/100 g), incorporation of 6%CF + 6%GLF increased it (256.1 mg/100 g). Compared to the control, increasing levels of CF and CF + GLF gradually enhanced the total phenolic content and antioxidant activity of crackers. Moreover, crackers made from CF had stronger antioxidant properties than crackers made from CF + GLF. The highest acceptability scores were observed in the control and crackers containing 3% and 6% CF and 1.5%CF + 1.5%GLF and 3%CF + 3%GLF. Based on the findings, CF + GLF (up to 12%) has the potential to produce acceptable nutritious crackers with strong antioxidant properties and possible health benefits. Novelty impact statement Carob is a functional ingredient with rich polyphenol and dietary fiber content. Green lentil contains high amounts of proteins, fibers, and phytochemicals. The findings of the study revealed that novel cracker formulations containing carob and green lentil flours could represent a healthy option in the food industry.en_US
dc.identifier.doi10.1111/jfpp.16911
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85133895009en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.16911
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13949
dc.identifier.volume46en_US
dc.identifier.wosWOS:000823093000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleNovel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributesen_US
dc.typeArticleen_US

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