PulseTrendingJournal ClubResearchersJournalsExplore
Instagram
HomeTrendingJournal ClubExplore
Synapse
⌘+K
Synapse
February 23, 2026LWTOpen Access

Comprehensive optimization of Low-Sodium Chickpea Nang Formulation through orthogonal experimental design

View Full Paper
Ask AI
Bookmark
Share

Authors

QWQian WangLYLi YingLJLi Jingxian

Discussion

Loading...

Member takes

Overview

Optimizes chickpea nang formulation, reducing sodium content and enhancing quality, suggesting improvements for traditional recipes.

Key Points

  • The aim is to reduce sodium content and improve the quality of traditional nang by optimizing ingredient ratios.
  • Utilized orthogonal experimental design to optimize chickpea nang formulation.
  • Conducted texture, color, moisture, and sensory evaluations.
  • Incorporated chickpea flour, potassium chloride, gluten powder, inulin, and L-lysine.
  • Achieved a low-sodium formula with enhanced sensory qualities.
  • Optimized formula resulted in moderate hardness, golden color, and improved taste.
  • Demonstrated the viability of using chickpea in traditional wheat-based products.

Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/699bee551c6c6bad5397feefhttps://doi.org/10.1016/j.lwt.2026.119162
View Full Paper
Ask AI
Bookmark
Share