Suitability of different pulses in falafel making – a new application for Swedish foods
There is potential for growing several types of pulses in Sweden. An increased domestic pulse cultivation and consumption could have many positive effects, such as reduced climate impacts, furthering of local societies, improved soils and increased resilience in food production. The present study ai...
| Autor principal: | |
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2020
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| Acceso en línea: | https://stud.epsilon.slu.se/15789/ |
| _version_ | 1855572638636703744 |
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| author | Janhager, Johanna |
| author_browse | Janhager, Johanna |
| author_facet | Janhager, Johanna |
| author_sort | Janhager, Johanna |
| collection | Epsilon Archive for Student Projects |
| description | There is potential for growing several types of pulses in Sweden. An increased domestic pulse cultivation and consumption could have many positive effects, such as reduced climate impacts, furthering of local societies, improved soils and increased resilience in food production. The present study aimed to evaluate the use of Nordic grown pulses in falafel, a deep-fried patty traditionally made from chickpeas or faba beans. The purpose was to create a new application for Swedish pulses in order to promote domestic pulse production. Falafels made from pea, bean, lentil and lupin were subjected to physicochemical analyses and a sensory acceptance test. The best liked falafel was then included in an optimisation to obtain a highly desirable texture. The falafels made from different pulses had significantly different physicochemical properties, with most of the variation due to differences in water absorption during soaking, water loss in deep-frying, the textural properties cohesiveness and hardness, and in colour measurements. The sensory evaluations indicated that all falafels were liked by consumers, with exception for yellow pea falafels. High liking of appearance correlated with large values of redness (a*) and contrast in lightness (L*) between falafel exterior and interior. High liking of texture correlated with large moisture content in falafel batter and weight increase in soaking, and with low hardness. An optimisation using response surface methodology was constructed for Gotland lentil falafels to investigate the effect of soaking time and NaHCO3 concentration in the soaking water on the water uptake of lentils and textural hardness of falafels. Soaking time was the most important factor, where 10–13 hours was optimal for Gotland lentils to obtain both high water uptake and low hardness values. In conclusion, several Nordic grown pulses were suitable for falafel making, and soaking time had a significant effect on textural properties of Gotland lentil falafels. |
| format | Second cycle, A2E |
| id | RepoSLU15789 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2020 |
| publishDateSort | 2020 |
| record_format | eprints |
| spelling | RepoSLU157892020-07-10T01:00:51Z https://stud.epsilon.slu.se/15789/ Suitability of different pulses in falafel making – a new application for Swedish foods Janhager, Johanna Food science and technology There is potential for growing several types of pulses in Sweden. An increased domestic pulse cultivation and consumption could have many positive effects, such as reduced climate impacts, furthering of local societies, improved soils and increased resilience in food production. The present study aimed to evaluate the use of Nordic grown pulses in falafel, a deep-fried patty traditionally made from chickpeas or faba beans. The purpose was to create a new application for Swedish pulses in order to promote domestic pulse production. Falafels made from pea, bean, lentil and lupin were subjected to physicochemical analyses and a sensory acceptance test. The best liked falafel was then included in an optimisation to obtain a highly desirable texture. The falafels made from different pulses had significantly different physicochemical properties, with most of the variation due to differences in water absorption during soaking, water loss in deep-frying, the textural properties cohesiveness and hardness, and in colour measurements. The sensory evaluations indicated that all falafels were liked by consumers, with exception for yellow pea falafels. High liking of appearance correlated with large values of redness (a*) and contrast in lightness (L*) between falafel exterior and interior. High liking of texture correlated with large moisture content in falafel batter and weight increase in soaking, and with low hardness. An optimisation using response surface methodology was constructed for Gotland lentil falafels to investigate the effect of soaking time and NaHCO3 concentration in the soaking water on the water uptake of lentils and textural hardness of falafels. Soaking time was the most important factor, where 10–13 hours was optimal for Gotland lentils to obtain both high water uptake and low hardness values. In conclusion, several Nordic grown pulses were suitable for falafel making, and soaking time had a significant effect on textural properties of Gotland lentil falafels. Det finns potential för att odla flera typer av baljväxter i Sverige. En ökad inhemsk odling och konsumtion av baljväxter kan leda till flera positiva effekter, såsom minskad klimatpåverkan, ökad motståndskraft i livsmedelsproduktionen, förbättrade jordar, och främjande av lokala samhällen. Denna studie syftade till att utvärdera användningen av Nordiskodlade baljväxter i falafel, en typ av friterad baljväxtbiff som traditionellt tillverkats av kikärtor eller åkerbönor i Mellanöstern. Målet med studien var att finna ett nytt användningsområde för svenska baljväxter för att på så sätt främja den inhemska produktionen av dessa grödor. Falaflarna utvärderades genom fysikokemiska analyser och ett sensoriskt acceptanstest. Den mest gillade falafeln inkluderades i en optimeringsprocess för att uppnå en maximalt önskvärd textur. Falaflar gjorda av baljväxter i de huvudsakliga baljväxtgrupperna ärtor, bönor, linser och lupiner kunde tas fram. De fysikokemiska egenskaperna skiljde sig signifikant åt mellan de olika falaflarna. Variationen mellan falaflarna förklarades framförallt av skillnader i vattenabsorption under blötläggning, vattenförlust vid fritering, texturegenskaperna sammanhållning och hårdhet, samt av skillnader i färgmätningar. De sensoriska bedömningarna antydde att alla falaflar gillades av konsumenterna, undantaget de som tillverkats av gula ärtor. Högt gillande av utseende korrelerade med färger mot rött i en grön-röd skala och höga värden för ljuskontrast mellan falaflars insida och utsida. Högt gillande av textur korrelerade med stort vattenupptag vid blötläggning och högt vatteninnehåll i falaflar före fritering, samt med låg hårdhet. En optimering konstruerades för falafel på Gotlandslins för att undersöka effekten av blötläggningstid och koncentration av NaHCO3 i blötläggningsvattnet på linsernas vattenupptag och falaflarnas texturmässiga hårdhet. Blötläggningstid var den viktigaste faktorn för att uppnå stort vattenupptag och låg hårdhet, där 10–13 timmar var optimalt för Gotlandslins. Detta arbete visade att flera baljväxter odlade i Norden kunde användas i falafel, och att blötläggningstid hade signifikant effekt på texturmässiga egenskaper hos Gotlands lins-falafel. 2020-07-06 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/15789/7/janhager_j_200706.pdf Janhager, Johanna, 2020. Suitability of different pulses in falafel making – a new application for Swedish foods. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-15789 eng |
| spellingShingle | Food science and technology Janhager, Johanna Suitability of different pulses in falafel making – a new application for Swedish foods |
| title | Suitability of different pulses in falafel making – a new application for Swedish foods |
| title_full | Suitability of different pulses in falafel making – a new application for Swedish foods |
| title_fullStr | Suitability of different pulses in falafel making – a new application for Swedish foods |
| title_full_unstemmed | Suitability of different pulses in falafel making – a new application for Swedish foods |
| title_short | Suitability of different pulses in falafel making – a new application for Swedish foods |
| title_sort | suitability of different pulses in falafel making – a new application for swedish foods |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/15789/ https://stud.epsilon.slu.se/15789/ |