PHYSICOCHEMICAL, SENSORY AND TEXTURAL EVALUATION OF SUGAR BISCUITS SUPPLEMENTED WITH LENTIL FLOUR
DOI:
https://doi.org/10.52326/jes.utm.2026.33(1).10Keywords:
legumes, lentil, flour, biscuits, texture, sensory quality, physicochemical qualityAbstract
Grain legumes are widely acknowledged as fundamental sources of dietary protein on a global scale. In particular, lentil proteins contribute not only essential amino acids to the human diet but also serve as a source of bioactive peptides with documented healthpromoting properties. The present study aimed to evaluate the impact of lentil flour (Lens culinaris) incorporation on the quality attributes, color, and textural properties of sugar biscuits. Lentils are highly valued due to their well-balanced nutritional composition. The analyzed red lentil variety exhibited a notable chemical profile, characterized by a protein content of 31.35 g/100 g, lipid content of 1.87 g/100 g, and dietary fiber content of 12.6 g/100 g. Sugar biscuits formulated with varying levels of lentil flour (1–15%) were assessed in terms of sensory characteristics, physicochemical properties, texture parameters, and color indices. Among the tested formulations, the sample containing 10% lentil flour achieved the highest overall evaluation score. Based on the obtained quality indicators, the biscuits can be considered safe for consumption, maintaining their key quality attributes over a storage period of up to 35 days under specified conditions. Consequently, these products may be recommended as part of the diet for diverse consumer groups.
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