Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours
| dc.contributor.author | Shariati-Ievari, Shiva | |
| dc.contributor.examiningcommittee | Eskin, Michael (Human Nutritional Sciences) House, James D. (Human Nutritional Sciences) Arntfield, Susan (Food Science) | en_US |
| dc.contributor.supervisor | Aliani, Michel (Human Nutritional Sciences) | en_US |
| dc.date.accessioned | 2013-09-11T19:54:19Z | |
| dc.date.available | 2013-09-11T19:54:19Z | |
| dc.date.issued | 2013-09-11 | |
| dc.degree.discipline | Human Nutritional Sciences | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | The effect of micronization (at 130 and 150 °C) as a potential heat treatment to reduce ‘beany’ aroma and flavor of cooked chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours was investigated. A simultaneous distillation solvent extraction method was developed to extract key volatile compounds with potential contribution to ‘beany’ aroma and flavor notes in micronized pulse flours and analyzed by gas chromatography-mass spectrometry. Concentrations of volatile compounds such as pentanol, hexanal, 2-hexenal, hexanol, heptanal, furan-2-pentyl, 2-octenal, nonanal, 2,4 decadienal, and 2,4- undecadienal were significantly (P<0.05) decreased with micronization. Low fat burgers fortified with 6% micronized chickpea and green lentil flours showed significantly higher acceptability for aroma, flavor, texture, color and overall acceptability (p<0.05) compared to non-micronized samples in a consumer acceptability test with 101 consumers. In addition, fatty acid analysis of burgers showed burgers containing micronized pulses had higher level of linoleic and linolenic acid content. | en_US |
| dc.description.note | October 2013 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/22175 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | micronization | en_US |
| dc.subject | SDE | en_US |
| dc.subject | beany aroma and flavor | en_US |
| dc.subject | Likens and Nickerson apparatus | en_US |
| dc.subject | consumer acceptability test | en_US |
| dc.subject | PLS | en_US |
| dc.subject | lentil | en_US |
| dc.subject | chickpea | en_US |
| dc.title | Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours | en_US |
| dc.type | master thesis | en_US |