@article{7ec6fb1215864b649b26b568e2dc04f8,
title = "Development, processing, and acceptance of a faba bean (Vicia faba) based porridge",
abstract = "The development of legume-based food products allows the promotion of healthy and nutritious plant-based alternatives, which are also environmentally sustainable. Porridges are often healthy, simple to prepare and suitable for various segments of the population, constituting a good option for food innovation. In this study a faba bean-based porridge was developed, using freeze-dried faba bean flour. A randomised sensorial analysis was performed. In terms of colour, 43\% of panellists indicated that they “like it to some extent”, while the texture was the most appreciated characteristic which was evaluated. Results showed that overall appreciation of the porridge was 40\%.",
author = "Perez, \{Jazm{\'i}n Osorio\} and Santos, \{Carla S.\} and Vasconcelos, \{Marta W.\}",
year = "2022",
month = jul,
language = "English",
volume = "23",
pages = "21--23",
journal = "Legume Perspectives",
issn = "2340-1559",
publisher = "The International Legume Society (ILS)",
}