Sensory analysis and consumer acceptance of legume-based gluten-free bakery products

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dc.contributor.authorErten, Edibe S.
dc.contributor.authorErten, Tayyibe
dc.date.accessioned2024-10-04T18:58:48Z
dc.date.available2024-10-04T18:58:48Z
dc.date.issued2024
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe replacement of gluten is essential for the development of gluten-free foods. To achieve this, variety of flours (such as corn flour, chestnut flour, and buckwheat flour) have been investigated by food scientists. Legume flours seem preferable to other flours among these gluten-alternative sources due to their nutritional quality. In this chapter, recent developments in legume-based gluten-free bakery products were investigated. Due to their high protein content, legumes have numerous applications in the gluten-free food industry. However, undesirable flavor formation limits their widespread usage. For this reason, the effects of replacing gluten-containing ingredients with legumes on the sensory properties and consumer acceptance were discussed as the main focus of this chapter. © 2025 Apple Academic Press, Inc. All rights reserved.en_US
dc.identifier.endpage414en_US
dc.identifier.isbn978-100383694-0
dc.identifier.isbn978-103268405-5
dc.identifier.scopus2-s2.0-85197151095en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage389en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12403/4041
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherApple Academic Pressen_US
dc.relation.ispartofThe Functional Foods: Nutrient and Health Benefitsen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleSensory analysis and consumer acceptance of legume-based gluten-free bakery productsen_US
dc.typeBook Chapteren_US

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