Nutritional and sensorial analysis of a lentil flour-based sweet pancake premix

Carla S. Santos, Marta W. Vasconcelos*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review



Background: Legume flours have been a target for ingredient innovation in the last decade. Legume grains have high protein and fibre content and are gluten-free, making them suitable for different consumer types, including celiac. Additionally, legume grain cultivation reduces synthetic fertiliser application, providing environmental benefits and improving ecosystem functions.
Methods: In this study, a commercial pancake flour mix where part of cereal flour was replaced with lentil flour was developed. The nutritional value was analysed and a quantitative blind affective test was performed to understand the consumer acceptability of the lentil-based pancakes. A questionnaire was developed to survey consumers preferences towards pancake consumption and purchase factors. Results: When compared to the commercial counterpart, the lentil-based pancakes had higher protein and lower carbohydrate and salt contents. Of the 90 non-trained panellists (72 women, 18 men; aged between 18 and 56), only 6% were consumers of pre-made pancake dry mixes. The panel attributed superior ratings in texture, flavour and global appreciation scales to the lentil-based pancakes and 63% of the participants responded they probably/certainly would buy the lentil flour pancakes if commercially available. Conclusion: It is possible to partially replace cereal flour with lentil flour in sweet pancake preparation, delivering a gluten-free product with an improved overall nutritional profile, and appealing to a broad range of consumer needs.
Original languageEnglish
Article number20
Number of pages8
JournalOpen Research Europe
Publication statusPublished - 27 Jan 2023


  • Climate change
  • Gluten-free
  • Health claims
  • Plant-based
  • Pulse crops
  • Snacks
  • Sensorial tests
  • Sweet foods


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