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dc.contributor.advisorChairperson, Graduate Committee: Wan-Yuan Kuoen
dc.contributor.authorLi, Sharonen
dc.description.abstractLentil-enriched crackers were formulated using local Montana wheat flour and red Petite Crimson lentils. Variables of the cracker formulations included different lentil to wheat flour weight ratios (0/100, 50/50, 100/0) and pre-roasting times of the lentil flours (0- 10 minutes at 176 degrees Celsius). Texture analysis revealed increase in lentil to wheat ratios from 0/100 to 100/0 increased the hardness, stiffness, toughness, and crunchiness of the crackers, and the increase in time of lentil pre-roasting from 5 to 10 minutes reduced the hardness, stiffness, and toughness (P < 0.05). Quantitative descriptive analysis (QDA) revealed that the lentil-enriched crackers are described by beany aroma and aroma-by-mouth, umami taste and aftertaste, and crunchy texture. The consumer test revealed that increase in lentil to wheat ratios from 0/100 to 100/0 decreased the liking of the crackers (P < 0.05), and pre-roasting of lentils did not cause any difference. This study can provide insight on how interactions between texture, sensory profile and sustainability labels affect lentil-enriched crackers. The outcome can direct future lentil cracker development and marketing efforts to promote local value-added agriculture.en
dc.publisherMontana State University - Bozeman, College of Education, Health & Human Developmenten
dc.titleThe instrumental texture, desciptive sensory profile, and overall consumer acceptance of lentil-enriched crackersen
dc.title.alternativeThe instrumental texture, descriptive sensory profile, and overall consumer acceptance of lentil-enriched crackersen
dc.rights.holderCopyright 2020 by Sharon Lien, Graduate Committee: Wan-Yuan Kuo; Sunny Kim; Emily J. Mayhew.en & Human Development.en

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