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

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dc.contributor.authorErten, Edibe Seda
dc.contributor.authorErten, Tayyibe
dc.date.accessioned2026-02-28T12:09:01Z
dc.date.available2026-02-28T12:09:01Z
dc.date.issued2024
dc.departmentBayburt Üniversitesi
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.
dc.identifier.doi10.1201/9781032684055-20
dc.identifier.endpage414
dc.identifier.isbn9781003836940
dc.identifier.isbn9781032684055
dc.identifier.scopus2-s2.0-85197151095
dc.identifier.startpage389
dc.identifier.urihttps://doi.org/10.1201/9781032684055-20
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5792
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherApple Academic Press
dc.relation.ispartofThe Functional Foods: Nutrient and Health Benefits
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.titleSensory analysis and consumer acceptance of legume-based gluten-free bakery products
dc.typeBook Chapter

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