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. 2021 Jan 18;10(1):182. doi: 10.3390/foods10010182

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Sensory analysis of the pasta samples at OCT. WP, wheat semolina pasta; BC-P, pasta fortified with 15% (w/w) of BC (unfermented black chickpea dough); labBC-P, pasta fortified with 15% (w/w) of labBC (fermented black chickpea dough). Visual attributes: color heterogeneity, Ht; texture, Te; stacking, St. Odor attributes: intensity, OI; pungent, OP. Flavor attributes: pungent, P; delicate, D; legume, L; whole, W; toasted, To; sapidity, Sp; Texture attribute: chewability, Ch. General acceptability, GA.