Influence of chickpeas flour incorporation on the physicochemical and sensory properties of meat paste preparations

Abstract

It was found that the degree of water and fat retention increases with the rate of incorporation of chickpea flour. Mass losses during cooking cutlets with added chickpea flour are 20-27% and are smaller than those of the control sample (28-34%). The flour incorporation increase cohesion, hardness and elasticity of cutlets and did not significantly affect the cutlets consistency and chewability. Comparative analysis of the results shows that cutlets with added chickpea flour (10.7%) did not differ significantly from the control sample.