Abstract：
The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant-based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea-based products. They contribute to the structure of the system, providing different textural properties that improve acceptance.
摘要：
这项研究的目的是研究机械的修改，流变学,通过掺入其他成分（橄榄油或藜麦面粉）和鹰嘴豆糊和凝胶的感官特性，开发基于植物的替代品，满足消费者对健康的需求，自然,和令人愉快的食品。用不同量的鹰嘴豆粉（9％和12％，分别)。对于每个产品，生产具有不同油含量的第一组产品和具有藜麦面粉(添加或替换)的第二组产品。测量糊剂的粘弹性和凝胶的机械性能。使用排名测试对100名参与者进行了感官评估和偏好评估。研究发现在流变方面存在显著差异，机械,含有油和藜麦面粉后鹰嘴豆产品的感官特性。油的添加增加了粘度，降低了对糊状物粘弹性的弹性贡献，同时提高了凝胶的硬度和可塑性。它还增加了糊剂和凝胶两者的乳脂性和偏好性。用藜麦面粉代替鹰嘴豆导致粘性较低的糊状物和凝胶，硬度较低，可塑性较高。在感官特性方面，使用藜麦作为替代成分导致鹰嘴豆糊状物中的结块减少，糊状物和凝胶中的稠度降低和乳脂状增加，这对偏好有积极的影响。藜麦的添加增加了糊剂的粘度以及凝胶的硬度和硬度。它增加了糊剂和凝胶的稠度和乳脂状。藜麦面粉和/或橄榄油是鹰嘴豆基产品配方中的合适成分。它们有助于系统的结构，提供不同的纹理性能，提高接受度。
