Development, processing, and acceptance of a faba bean (Vicia faba) based porridge

Jazmín Osorio Perez, Carla S. Santos, Marta W. Vasconcelos*

*Autor correspondente para este trabalho

Resultado de pesquisa

11 Transferências (Pure)

Resumo

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%.
Idioma originalEnglish
Páginas (de-até)21-23
Número de páginas3
RevistaLegume Perspectives
Volume23
Estado da publicaçãoPublished - jul 2022

Impressão digital

Mergulhe nos tópicos de investigação de “Development, processing, and acceptance of a faba bean (Vicia faba) based porridge“. Em conjunto formam uma impressão digital única.

Citação