Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

Abstract

With the aim to develop functionally and nutritionally improved cookies, the influence of the total or partial replacement of wheat flour by pulses flours on the quality characteristics of cookies was analysed. Blends containing 25, 50, 75 and 100 g/100 g of navy bean, pinto bean, green lentil and commercial yellow pea flours were prepared. Green lentil, navy and pinto bean flours were used at two degrees of milling (fine and coarse). The incorporation of pulse flours significantly affected the physical and chemical parameters of the cookies. Incorporation of fine flours remarkably increased cookies’ hardness and decreased spread while coarse flours marginally reduced both parameters. The greatest impact on the physical characteristics was observed with the incorporation of green lentil flour, where cookies made with coarse flour were of unacceptable structure and were sticky to handle. Cookies baked with pulse flours were higher in protein level and showed increased antioxidant activity compared to the control. Overall analysis indicated that cookies with acceptable physical characteristics and improved nutritional profile could be produced with partial or complete replacement of the wheat flour.