Development, nutritional value and sensory analysis of a cookie based on chickpea, oat and chia flour

Abstract

Introduction: Currently, the search for good quality foods that have a long shelf life and that serve individuals with food intolerances and allergies is growing, making it interesting to develop products that meet this consumer demand. Objective: Develop “cookie-type” biscuits using chickpea, oat and defatted chia flour, evaluate the physicochemical properties and acceptability of the developed formulations. Material and Methods: “cookie-type” biscuits formulations were developed from chickpea (Cicer arietinum), oat (Aveia sativa L.) and defatted chia flours (Salvia hispanica L.): 100% chickpea flour (F1), 50% chickpea flour and 50% oat flour (F2), 33% chickpea flour, 33% oat flour and 33% chia flour (F3) and 50% chickpeas, 25% oat flour and 25% chia flour (F4). Sensory analysis (aroma, texture, flavor and overall impression) was carried out using a nine-point hedonic and physical-chemical scale (moisture, ash, lipids, proteins, carbohydrates and caloric value). Results: F2 can be considered a food source of protein, and the other formulations, sources of protein and fiber. All formulations achieved good acceptance in the evaluated attributes, but F2 stood out in terms of acceptability. Conclusion: The formulations developed have excellent characteristics, being a source of protein and fiber; They can be intended for celiac patients, those allergic to cow's milk protein and those intolerant to gluten and lactose, with excellent nutritional and sensory characteristics.