Partial Substitution with Extruded Chickpea Flour in Wheat Flour Cookies to Improve Protein Quantity and Quality
DOI:
https://doi.org/10.54167/tch.v19iEspecial.1917Keywords:
protein, chickpea, protein digestibility, biscuit, extrusionAbstract
Chickpeas are known for their high content of healthy protein, dietary fiber, and resistant starch, but their use is limited due to their technological properties. The extrusion cooking process is an efficient way to improve the technological properties of chickpeas. Cookies are one of the most consumed ready-to-eat products that can be enriched with chickpea flour, increasing the consumption of this legume. The objective of this research is to evaluate the effect of replacing wheat flour in cookie formulations with 40 % extruded chickpea flour on protein content and digestibility, proximate composition, RVA, and textural life of the cookie. Cookies with 40 % chickpea flour have 73.75 % more protein with better digestibility (increasing from 85 to 90 %), a lower cookie expansion index, but a textural life similar to that of wheat cookies. Replacing refined wheat flour with 40 % extruded whole chickpea flour produces a biscuit that is a source of easily digestible protein with a good textural shelf life, making it a suitable snack for children and teenagers.
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