Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations

GUTIUM, O.

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dc.contributor.author	GUTIUM, O.
dc.date.accessioned	2019-11-14T10:46:27Z
dc.date.available	2019-11-14T10:46:27Z
dc.date.issued	2014
dc.identifier.citation	GUTIUM, O. Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 190-195. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/6824
dc.description.abstract	It was found that the degree of water and fat retention increases with the rate of incorporation of chickpea flour. Mass losses during cooking cutlets with added chickpea flour are 20-27% and are smaller than those of the control sample (28-34%). The flour incorporation increase cohesion, hardness and elasticity of cutlets and did not significantly affect the cutlets consistency and chewability. Comparative analysis of the results shows that cutlets with added chickpea flour (10.7%) did not differ significantly from the control sample.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	chickpea flour	en_US
dc.subject	water retention	en_US
dc.subject	fat retention	en_US
dc.subject	sensory parameters	en_US
dc.title	Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations	en_US
dc.type	Article	en_US