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

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.

Effect of Addition of Germinated Lupin Flour on the Physiochemical and Organoleptic Properties of Cookies

“…These results were agreed with Hussain et al . (2006) findings for flaxseed flour supplemented cookies and Rababah et al . (2006) for broad bean fortified cookies that revealed that when the level of broad bean fortification increase, after taste scoring were also increased.…”

“…The same results were obtained from substituting germinated cowpea flour, chickpea and broad bean flour to WF in cookies production (Hallen et al . 2004; Rababah et al . 2006).…”

Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

“…Defatted soy flour has been widely used to improve the nutritional quality of cereal based products (Singh, Singh, & Chauhan, 1996). Fortification of biscuits using chickpea and broad bean flours as well as isolated soy protein isolates has been reported (Rababah, Al-Mahasneh, & Ereifej, 2006). Use of legumes flour as a source of protein in bakery products has also been reported (Cady, Carter, Kayne, Zabik, & Uebersax, 1987;Eneche, 1999;Hegazy & Faheid, 1990;Mustafa, Al-Wessali, Al-Basa, & Al-Amir, 1986;Sathe, Iyer, & Salunkhe, 1981;Lorenz, 1983).…”

Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies

“…[7] This is because lecithin is capable of delaying the gelatinization of starch, which is known to affect the volume of baked products. [59] Without the addition of lecithin as an emulsifier, the soy cookies baked in microwave oven had totally unacceptable textures. The exterior parts were tough and flaky and the interior parts were firm, elastic, and difficult to chew (data not shown).…”