Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings.

ABSTRACT: The formulation of a vegan salad dressing supplemented with chickpea flour (VC-SD) was optimized by D-optimal mixture design, evaluating the effect of chickpea flour, water and oil on the textural properties of the product. The linear models showed the best fitting and predictive ability, as highlighted by high R² _adj and Q². The Cox-effects of the textural parameters were significant for water and chickpea flour contents, but not for oil. Sensory evaluation indicated that all the VC-SD were characterized by the predominance of pungent/acid odor notes, whereas sourness was the most perceived fundamental taste, together with a sensation of a grainy texture in mouth due to flour particles. Overall, the product can be consumed by vegans and vegetarians because

SUBMITTER: De Angelis D 

PROVIDER: S-EPMC9206952 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature