Sensory profiling and preference mapping of Australian puffed desi chickpeas

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4 Citations (Scopus)

Abstract

Puffed pulses have found popularity as ingredients in ready-to-eat breakfast foods, confectionary and snack formulations. With the global snack food market expanding rapidly, puffed chickpeas possess many desirable sensory attributes to meet the demand for healthy snacks. There is a paucity of knowledge on the sensory profiles and consumer acceptance of puffed desi chickpeas. Thus, the sensory profile of Australian puffed desi chickpeas using a trained panel is reported here, along with the results from a consumer test conducted in Australia. Results revealed that Australian puffed desi chickpeas are heterogeneous in their sensory attributes. The diversity of sensory properties reported suggests a good deal of genetic diversity, which will ultimately facilitate any attempts to meet consumer preferences through breeding or selection of ideal chickpea candidate lines. Preference mapping was used for the first time to identify the key drivers of liking for puffed chickpeas. Kyabra was identified with the highest overall liking. Results from the consumer sensory research revealed that puffing the Australian chickpea genotype, Kyabra, can deliver a positive sensory experience. This finding will provide pulse-breeders practical information about important sensory attributes of Australian puffed desi chickpeas that may have the greatest impact on consumer acceptability.
Original languageEnglish
Pages (from-to)229-236
Number of pages8
JournalLWT - Food Science and Technology
Volume89
Early online dateOct 2017
DOIs
Publication statusPublished - Mar 2018

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chickpeas
Snacks
Cicer
sensory properties
Breakfast
snacks
Breeding
legumes
Genotype
puffing
snack foods
consumer acceptance
breakfast
consumer preferences
Research
ingredients
markets
genetic variation
genotype
breeding

Cite this

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title = "Sensory profiling and preference mapping of Australian puffed desi chickpeas",
abstract = "Puffed pulses have found popularity as ingredients in ready-to-eat breakfast foods, confectionary and snack formulations. With the global snack food market expanding rapidly, puffed chickpeas possess many desirable sensory attributes to meet the demand for healthy snacks. There is a paucity of knowledge on the sensory profiles and consumer acceptance of puffed desi chickpeas. Thus, the sensory profile of Australian puffed desi chickpeas using a trained panel is reported here, along with the results from a consumer test conducted in Australia. Results revealed that Australian puffed desi chickpeas are heterogeneous in their sensory attributes. The diversity of sensory properties reported suggests a good deal of genetic diversity, which will ultimately facilitate any attempts to meet consumer preferences through breeding or selection of ideal chickpea candidate lines. Preference mapping was used for the first time to identify the key drivers of liking for puffed chickpeas. Kyabra was identified with the highest overall liking. Results from the consumer sensory research revealed that puffing the Australian chickpea genotype, Kyabra, can deliver a positive sensory experience. This finding will provide pulse-breeders practical information about important sensory attributes of Australian puffed desi chickpeas that may have the greatest impact on consumer acceptability.",
keywords = "Consumer acceptance, Preference mapping, Puffed chickpeas, Sensory, Snack food",
author = "{Paul Mukhopadhyay}, Soumi and Saliba, {Anthony J.} and Carr, {B. Thomas} and Blanchard, {Christopher L.} and Wood, {Jennifer A.} and Prenzler, {Paul D.}",
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AU - Paul Mukhopadhyay, Soumi

AU - Saliba, Anthony J.

AU - Carr, B. Thomas

AU - Blanchard, Christopher L.

AU - Wood, Jennifer A.

AU - Prenzler, Paul D.

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N2 - Puffed pulses have found popularity as ingredients in ready-to-eat breakfast foods, confectionary and snack formulations. With the global snack food market expanding rapidly, puffed chickpeas possess many desirable sensory attributes to meet the demand for healthy snacks. There is a paucity of knowledge on the sensory profiles and consumer acceptance of puffed desi chickpeas. Thus, the sensory profile of Australian puffed desi chickpeas using a trained panel is reported here, along with the results from a consumer test conducted in Australia. Results revealed that Australian puffed desi chickpeas are heterogeneous in their sensory attributes. The diversity of sensory properties reported suggests a good deal of genetic diversity, which will ultimately facilitate any attempts to meet consumer preferences through breeding or selection of ideal chickpea candidate lines. Preference mapping was used for the first time to identify the key drivers of liking for puffed chickpeas. Kyabra was identified with the highest overall liking. Results from the consumer sensory research revealed that puffing the Australian chickpea genotype, Kyabra, can deliver a positive sensory experience. This finding will provide pulse-breeders practical information about important sensory attributes of Australian puffed desi chickpeas that may have the greatest impact on consumer acceptability.

AB - Puffed pulses have found popularity as ingredients in ready-to-eat breakfast foods, confectionary and snack formulations. With the global snack food market expanding rapidly, puffed chickpeas possess many desirable sensory attributes to meet the demand for healthy snacks. There is a paucity of knowledge on the sensory profiles and consumer acceptance of puffed desi chickpeas. Thus, the sensory profile of Australian puffed desi chickpeas using a trained panel is reported here, along with the results from a consumer test conducted in Australia. Results revealed that Australian puffed desi chickpeas are heterogeneous in their sensory attributes. The diversity of sensory properties reported suggests a good deal of genetic diversity, which will ultimately facilitate any attempts to meet consumer preferences through breeding or selection of ideal chickpea candidate lines. Preference mapping was used for the first time to identify the key drivers of liking for puffed chickpeas. Kyabra was identified with the highest overall liking. Results from the consumer sensory research revealed that puffing the Australian chickpea genotype, Kyabra, can deliver a positive sensory experience. This finding will provide pulse-breeders practical information about important sensory attributes of Australian puffed desi chickpeas that may have the greatest impact on consumer acceptability.

KW - Consumer acceptance

KW - Preference mapping

KW - Puffed chickpeas

KW - Sensory

KW - Snack food

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