Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Abstract

Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the physicochemical (texture, color, and moisture) and sensory aspects of crackers was studied. Texture remained unaffected from substitution of wheat flour in all cases except for high (30%) substitution with olive stone flour, which led to softer crackers (43% and 52% reductions in hardness and toughness, respectively). All levels of wheat substitution resulted to darker color of crackers (L* values declined between 1.4–60%). Overall, color was predominately affected by the level of flour used as well as flour type. Higher levels of substitution exerted a stronger impact. The sensorial perception of crackers was negatively affected by the addition of grape seed and olive stone flours, while it was positively affected by pulse flours. The results showed that functional flours can be utilized in cracker formulations as alternatives to wheat flour, however, sensory acceptability depends on flour type and level of substitution.