Evidence map›Paper›PMID 36032407›Full record

ArticleInternational journal of food science2022

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.

Danai Ioanna Koukoumaki, Konstantinos Giannoutsos, Putu Virgina Partha Devanthi, Panagiotis Karmiris, Sophia Bourni, Anastasia Monemvasioti, Vassiliki Psimouli, Dimitris Sarris, Konstantinos Gkatzionis

Abstract read
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In one paragraph

Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Danai Ioanna KoukoumakiLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.ORCID https://orcid.org/0000-0002-9963-0082
Konstantinos GiannoutsosLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.
Putu Virgina Partha DevanthiIndonesia International Institute for Life Sciences, Jakarta 13210, Indonesia.
Panagiotis KarmirisLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.
Sophia BourniLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.
Anastasia MonemvasiotiLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.
Vassiliki PsimouliLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.
Dimitris SarrisLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.
Konstantinos GkatzionisLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, GR 81400 Myrina, Lemnos, Greece.ORCID https://orcid.org/0000-0002-8904-6448

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat with chickpea (40-80%) and lupin flour (10-30%) was evaluated using Flash profile analysis in association with instrumental analysis of texture and color. Flash profile analysis was conducted in Greece and Indonesia in order to allow culture comparison of the profiling of the samples and language by the subjects of the panel. Lightness (L∗) and hardness of crackers were decreased by the addition of pulses. Flash profile analysis indicated an association among color, texture, and sensory perception by judges. Derived attributes were associated with the physicochemical characteristics and raw materials of crackers for both panels. GPA analysis of Greek panel indicated that increasing the replacement of wheat led to the generation of more attributes regardless of pulse species, while the Indonesian panel was able to detect differences among pulse species.

Identifiers

PMID36032407
PMCPMC9410925

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.