Formulation Development of a New Chickpea Gel Using Response Surface Methodology and Instrumental and Sensory Data

Abstract

AbstractWith increasing emphasis on health and well‐being, nutrition aspects need to be incorporated as a dimension of product development. Currently, Spain's legume intakes are below recommendations. Therefore, a chickpea gel formulation was developed using response surface methodology. Independent variables considered were lemon juice, extra virgin olive oil, soymilk and xanthan gum, the first three being commonly included as ingredients of hummus and having known beneficial health effects. Variables were studied according to a rotatable central composite design matrix (−2, −1, 0, +1, +2). Response variables were rheological properties, instrumental texture, color measurements and sensory attributes. The study was extended to find interrelationships. Ingredient effects are predominantly linear, although quadratic effects are also significant in some cases. Lemon juice has the strongest effect, followed by xanthan gum. Improved binding occurs at a high level (≥30 mL) of lemon juice, but results suggest the advisability of reducing acidity to increase product acceptance.Practical ApplicationsDeveloping a chickpea gel may be an effective strategy to increase the daily consumption of legumes. The ability to design and control the desired gel structure is an essential feature to guarantee consumer satisfaction with this product. In order to increase the nutritive value of such gels, incorporation of lemon juice, olive oil and soymilk is important. When designing new healthier foods, one must understand the effect that the increase, reduction or elimination of ingredients may have on final product quality. Response surface methodology was used to define the relationships between responses and composition variables and was used as an effective screening process before consequent acceptance by consumers. Information obtained with this study clearly identified the ingredients content that should be modified to obtain more acceptable chickpea‐based gels, indicating the potential commercial use of this new product. It is expected that this study will help better formulation of textured chickpea products.