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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

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dc.contributor.supervisor Aliani, Michel (Human Nutritional Sciences) en_US
dc.contributor.author Shariati-Ievari, Shiva
dc.date.accessioned 2013-09-11T19:54:19Z
dc.date.available 2013-09-11T19:54:19Z
dc.date.issued 2013-09-11
dc.identifier.uri http://hdl.handle.net/1993/22175
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.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.degree.discipline Human Nutritional Sciences en_US
dc.contributor.examiningcommittee Eskin, Michael (Human Nutritional Sciences) House, James D. (Human Nutritional Sciences) Arntfield, Susan (Food Science) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note October 2013 en_US


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