Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours
The effect of micronization (at 130 and 150 °C) as a potential heat treatment to reduce ‘beany’ aroma and flavor of cooked chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours was investigated. A simultaneous distillation solvent extraction method was developed to extract key volatile...
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2013
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| Online Access: | http://hdl.handle.net/1993/22175 |