INVESTIGATION THE IMPACT OF LOCAL BEAN FLOUR ON THE NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS

Gafur XHABIRI, Rihan ABDYRAMANI, Adis VELIU, Namik DURMISHI, Durim ALIJA, Ismail FERATI

Abstract

Biscuits enjoy widespread popularity among diverse populations worldwide, including our country. These food items are crafted from soft wheat flour, boasting an enticing flavor and aroma for consumers. While they boast high sugar, fat, and energy content, they tend to lack in other nutritional values. Against this backdrop, the present study endeavors to augment the nutritional profile of biscuits. This is achieved by substituting wheat flour with locally sourced bean flour at varying proportions: 10%, 15%, 20%, 30%, and 40%. The study further aims to uphold or enhance sensory and textural attributes. The analysis of nutritional components was conducted using established methods. Sensory evaluations were undertaken by a panel of 12 assessors, employing a scoring system ranging from 1 to 5 points, which were subsequently corrected using a correction factor. Additionally, textural properties were assessed using the TA. XT plus from Stable Micro Systems P-36. Findings reveal that, on the whole, nutritional values of biscuits exhibit an increase with escalated proportions of bean flour, excluding carbohydrates, which experience a decline. For instance, biscuits with 40% bean flour (M5) exhibit heightened mineral and protein content. Conversely, those with 30% bean flour (M4) demonstrate elevated fat and invert sugar content. In terms of sensory attributes, biscuits with 10% bean flour (M1) display superior structural and mouthfeel qualities, accumulating a commendable total point score of 17.10. Of the textural properties scrutinized, biscuits with 20% bean flour (M3) showcase improved attributes like hardness, gumminess, chewiness, and resilience. In conclusion, the incorporation of bean flour has a discernible impact on sensory and textural characteristics. Consequently, its addition is viable only up to a certain threshold—no more than 20%—to preserve the desired sensory and textural qualities in biscuit production

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