Effect of Chickpea, Broad Bean, or Isolated Soy Protein Additions on the Physicochemical and Sensory Properties of Biscuits

Abstract

ABSTRACT: This study evaluated the effectiveness of substituting different concentrations of chickpea flour, broad bean flour, or isolated soy protein (ISP) on the physicochemical and sensory properties of biscuits. Fortification processes were conducted by substituting specified concentrations (3%, 6%, 9%, and 12%) of both broad bean and chickpea and (3%, 6%, and 9%) ISP from the total percent of wheat flour (100%). Proximate chemical analysis results of biscuits showed that fortification increased protein contents from 16.57% to 22.84%. Results indicated that fortification decreased spread factor compared with the control. Sensory and instrumental color results showed that fortified chickpea increased the lightness, while fortification with broad bean or ISP increased the darkness. Descriptive results showed that as the fortified ISP and chickpea ratios increased most of liking and just about right (JAR) attributes decreased, while they increased for fortified broad bean. Descriptive analysis also showed that 3% of fortified ISP and chickpea or 12% of broad bean provided the best quality ratios within each type of fortification. Consumer results showed that no significant differences of fortification of soy protein isolate (3%), chickpea (3%), or broad bean (12%) and the control of sensory quality attributes of liking and JAR were found except for overall flavor and color. Fortification of chickpea and broad bean flour as well as ISP could be used in production of high‐protein biscuits.