Chickpea (Cicer arietinum), the second largest pulse crop grown worldwide after soybean, has many nutritional benefits to offer, namely high density of protein, minerals, vitamins and dietary fibre, with low amounts of sodium and fat. Chickpea has found its place in a genotype of diets because of its widely accepted sensorial properties and cooking versatility. Australia is regarded as a significant producer and a major exporter of desi chickpeas to different parts of the world, including the Indian sub-continent. Although Australia has the capacity to produce more chickpeas domestically, it is currently unclear what characteristics consumers are looking for in chickpeas. Thus, it is necessary to characterise the sensory properties of chickpeas, to understand consumer taste preference, current awareness and usage and to predict potential future demand. No peer reviewed research has characterised the sensory attributes of Australian desi chickpeas in commonly used cooking methods. Further, no validated methods to obtain consumer preference information have been reported in the peer reviewed literature in such a context. Thus, the aim of this PhD was to develop an improved understanding of Australian consumers' taste preferences and perception of Australian desi chickpeas cooked in three selected traditional cooking methods. Generic descriptive analysis (DA) and preference mapping techniques (external and internal) used in this research will help to link Australian consumers' preferences with distinct sensory attributes, thus assessing suitability/compatibility of Australian desi chickpeas to these cooking methods.
|Qualification||Doctor of Philosophy|
|Award date||01 Mar 2015|
|Place of Publication||Australia|
|Publication status||Published - 2015|