Publication
Development, processing, and acceptance of a faba bean (Vicia faba) based porridge
| Summary: | 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%. |
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| Main Authors: | Perez, Jazmín Osorio |
| Other Authors: | Santos, Carla S.; Vasconcelos, Marta W. |
| Year: | 2022 |
| Country: | Portugal |
| Document type: | article |
| Access type: | open access |
| Associated institution: | Universidade Católica Portuguesa |
| Language: | English |
| Origin: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Summary: | 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%. |
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Funded activities
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