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Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours

The effect of micronization (at 130 and 150 °C) as a potential heat treatment to reduce ‘beany’ aroma and flavor of cooked chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours was investigated. A simultaneous distillation solvent extraction method was developed to extract key volatile compounds with potential contribution to ‘beany’ aroma and flavor notes in micronized pulse flours and analyzed by gas chromatography-mass spectrometry. Concentrations of volatile compounds such as pentanol, hexanal, 2-hexenal, hexanol, heptanal, furan-2-pentyl, 2-octenal, nonanal, 2,4 decadienal, and 2,4- undecadienal were significantly (P<0.05) decreased with micronization. Low fat burgers fortified with 6% micronized chickpea and green lentil flours showed significantly higher acceptability for aroma, flavor, texture, color and overall acceptability (p<0.05) compared to non-micronized samples in a consumer acceptability test with 101 consumers. In addition, fatty acid analysis of burgers showed burgers containing micronized pulses had higher level of linoleic and linolenic acid content.

Identiferoai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/22175
Date11 September 2013
CreatorsShariati-Ievari, Shiva
ContributorsAliani, Michel (Human Nutritional Sciences), Eskin, Michael (Human Nutritional Sciences) House, James D. (Human Nutritional Sciences) Arntfield, Susan (Food Science)
Source SetsUniversity of Manitoba Canada
Detected LanguageEnglish

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