Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis

Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto bean) in a cake application with a 40% wheat flour...

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Bibliographic Details

Published in:	Foods
Main Authors:	Ine Heetesonne, Elke Claus, Ingrid De Leyn, Koen Dewettinck, Melissa Camerlinck, Joachim J. Schouteten, Filip Van Bockstaele
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Subjects:	pulses sensory cake E-nose legumes
Online Access:	https://www.mdpi.com/2304-8158/13/22/3575