A rapid method to determine sensory firmness acceptability thresholds in canned pulses

Résumé fourni par la source

Although canned pulses are increasingly consumed for their convenience, texture - particularly firmness - remains a key factor in consumer acceptance. This study proposes a rapid and simple methodology for establishing acceptability thresholds for the firmness of canned chickpeas and lentils. Fifteen batches of chickpeas and lentils, from different cultivars, harvested in 2022 and 2023, were soaked and then canned according to a standardized protocol. Firmness was evaluated using trained sensory panels and with a mini Kramer shear cell attached to a texture analyzer. There was a high correlation between instrumental and sensory firmness (R² = 0.88 for chickpeas and R² = 0.80 for lentils), confirming the predictive value of instrumental measurements. By combining instrumental data with Just-About-Right testing, firmness acceptability thresholds were identified: 10.5–13.4 N/g of fresh weight (FW) for chickpeas and 9.4–12.4 N/g of FW for lentils. This low-cost, rapid approach provides a practical tool for quality control and process optimization in the production of canned pulses.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.