Abstract
This study investigated the impacts of the use of carob flour (CF) and CF + green lentil flour (GLF; 50:50, w/w) at 0% (control), 3%, 6%, 9%, and 12% levels on the quality and sensory properties of crackers. Crackers made from CF + GLF showed higher L* and hue values and lower a* values than crackers made from CF at the same addition levels. The inclusion of CF and CF + GLF had no significant (p < .05) effects on the diameter, thickness, and spread ratio values. The addition of 12% CF and “6%CF + 6%GLF” decreased the hardness values of crackers from 12.09 N to 4.80 N and 4.48 N, respectively. Compared to the control, the inclusion of 12% CF and “6%CF + 6%GLF” elicited greater ash content. Crackers enriched with “3%CF + 3%GLF”, “4.5%CF + 4.5%GLF,” and “6%CF + 6%GLF” had higher protein amounts than crackers enriched with 6%, 9%, and 12% CF. While crackers containing 12% CF had considerably lower phytic acid concentration (97.1 mg/100 g) than the control (184.1 mg/100 g), incorporation of “6%CF + 6%GLF” increased it (256.1 mg/100 g). Compared to the control, increasing levels of CF and CF + GLF gradually enhanced the total phenolic content and antioxidant activity of crackers. Moreover, crackers made from CF had stronger antioxidant properties than crackers made from CF + GLF. The highest acceptability scores were observed in the control and crackers containing 3% and 6% CF and “1.5%CF + 1.5%GLF” and “3%CF + 3%GLF.” Based on the findings, CF + GLF (up to 12%) has the potential to produce acceptable nutritious crackers with strong antioxidant properties and possible health benefits. Novelty impact statement Carob is a functional ingredient with rich polyphenol and dietary fiber content. Green lentil contains high amounts of proteins, fibers, and phytochemicals. The findings of the study revealed that novel cracker formulations containing carob and green lentil flours could represent a healthy option in the food industry.
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