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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Based on 2 papers
“The rheological properties of high supplemented dough products (30–50% w/w) have low extensograph values and the lasagne obtained has a brown colour and a soft mushy taste that is unacceptable to consumers.”
chickpea flour → results in → brown colour and soft mushy taste
“Optimal levels of chickpea addition were 20–40% in wheat cookies and 60–80% for amaranth and buckwheat cookies.”
optimal levels of chickpea addition → affects → sensory acceptability of wheat cookies
“Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies.”
chickpea addition → affects → yellowness in all cookies
“Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies.”
chickpea addition → affects → lightness in whole wheat and amaranth cookies
“Optimal levels of chickpea addition were 20–40% in wheat cookies and 60–80% for amaranth and buckwheat cookies.”
optimal levels of chickpea addition → affects → sensory acceptability of amaranth and buckwheat cookies