Uses Of Chickpea Flour In The Preparation Of Vegetarian Tlaxcalli
Keywords:
Chickpea, tlaxcalli, vegetarian, plant-based food.Abstract
Shifting consumer trends toward healthy, plant-based foods are driving the development of food products that utilize plant-based protein sources. One such ingredient is chickpea flour (Cicer arietinum), which can be used in the production of Vegetarian Tlaxcalli. This study aims to develop a chickpea flour-based formulation for Vegetarian Tlaxcalli and to determine panelists’ acceptance of the product’s sensory characteristics compared to Original Tlaxcalli. The study employed an experimental method involving several stages of formulation testing until a final formulation was obtained. Testing was conducted through organoleptic and hedonic evaluations covering appearance, taste, color, texture, aroma, and likability, involving 43 panelists comprising academics, culinary industry practitioners, and general consumers. The results showed that the chickpea flour-based Vegetarian Tlaxcalli received positive ratings from the panelists, with the highest rating percentages of 71% for appearance, 65% for taste, 61% for color, 45% for texture, and 53% for aroma. The results of the One-Way ANOVA test showed a significance value of 1.000 (>0.05), indicating that there was no significant difference in the acceptance levels between the chickpea flour-based Vegetarian Tlaxcalli and the Original Tlaxcalli. Thus, the acceptance level of the chickpea flour-based Vegetarian Tlaxcalli was not significantly different from that of the Original Tlaxcalli.
Downloads
References
[1] W. Willett, J., Rockström, B., Loken, M., Springmann, T., Lang, S., Vermeulen, S., and C. J. L. Murray, “Food in the Anthropocene: The EAT–Lancet Commission on healthy diets from sustainable food systems,” The Lancet, vol. 393, no. 10170, pp. 447–492, 2019.
[2] M. A. Clark, M. Springmann, J. Hill, and D. Tilman, “Multiple health and environmental impacts of foods,” *Nature Food*, vol. 1, pp. 732–740, 2020, doi: 10.1038/s43016-020-00208-8.
[3] A. K. Jukanti, P. M. Gaur, C. L. L. Gowda, and R. N. Chibbar, “Nutritional quality and health benefits of chickpea (Cicer arietinum L.): A review,” British Journal of Nutrition, vol. 108, no. S1, pp. S11–S26, 2012, doi: 10.1017/S0007114512000785.
[4] T. C. Wallace, R. Murray, and K. M. Zelman, “The nutritional value and health benefits of chickpeas and hummus,” Nutrients, vol. 8, no. 12, p. 766, 2016, doi: 10.3390/nu8120766.
[5] V. Octaviany and E. Ervina, “The Creation of Visitor Satisfaction Through Quality of Experience in Gastronomic Tourism in the City of Bandung, Indonesia,” Journal of Business on Hospitality and Tourism, vol. 2, no. 1, pp. 60–70, 2016.
[6] F. Boukid, S. Folloni, S. Sforza, E. Vittadini, and B. Prandi, “Chickpea (Cicer arietinum L.) protein as a prospective plant-based ingredient: A review,” International Journal of Food Science & Technology, vol. 56, no. 11, pp. 5435–5444, 2021.
[7] K. Felisiak, M. Aljewicz, and E. Tonska, “Effect of partial wheat flour replacement with chickpea flour on the physicochemical and antioxidant properties of bread,” LWT–Food Science and Technology, vol. 193, p. 115748, 2024, doi: 10.1016/j.lwt.2023.115748.
[8] J. A. Gwirtz and M. N. Garcia-Casal, “Processing maize flour and cornmeal food products,” Annals of the New York Academy of Sciences, vol. 1312, no. 1, pp. 66–75, 2014, doi: 10.1111/nyas.12299.
[9] L. W. Rooney and S. O. Serna-Saldivar, “Food use of whole corn and dry-milled fractions,” in *Corn: Chemistry and Technology*, 2nd ed., P. J. White and L. A. Johnson, eds. St. Paul, MN, USA: American Association of Cereal Chemists, 2003, pp. 495–535.
[10] M. D. P. Masli, J. Espinosa-Ramírez, and S. O. Serna-Saldívar, “Development and physicochemical and sensory evaluation of chickpea flour-based flatbread,” Journal of Food Science, vol. 86, no. 5, pp. 1876–1886, 2021.
[11] P. Shakya, R. M. Amir, M. S. Javed, Z. Hayat, and A. A. Khalil, “Gluten-free tortillas made from finger millet (Eleusine coracana) with chickpea (Cicer arietinum),” ” Journal of Food Science and Technology, vol. 56, no. 12, pp. 5464–5472, 2019, doi: 10.1007/s13197-019-03732-5.
[12] A. Benayad, F. Achemchem, and A. Hasnaoui, “Effect of chickpea flour incorporation on the nutritional and sensory properties of corn tortillas,” Journal of Food Science and Technology, vol. 60, no. 4, pp. 1523–1532, 2023.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Afwa Asyarah Bilma Lulyana, Vany Octaviany (Author)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
