Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners
Table 1
(a) Innovative legume-based biscuit formulations with alternative sweeteners. (b) Experimental design and sample coding explanation.
(a)
Oligofructose substitution
Ingredient
0% (control)
50%
100%
Flour, dicoccum
100
100
100
Sugar
26.2
13.1
0
Shortening
21.4
21.4
21.4
Baking powder
1.3
1.3
1.3
Baking soda
1.3
1.3
1.3
Water
20
20
20
Oligofructose
0
13.1
26.2
Legume substitution
Ingredient
10%
30%
Flour, dicoccum
90
70
Flour, legume (lentil or chickpea)
10
30
Sugar
13.1
0
Shortening
21.4
21.4
Baking powder
1.3
1.3
Baking soda
1.3
1.3
Water
20
20
Oligofructose
0
0
Legume and oligofructose substitution
Ingredient
10%
30%
15-15%
Flour, dicoccum
90
70
70
Flour, legume (lentil or chickpea)
10
30
15
Sugar
13.1
13.1
13.1
Shortening
21.4
21.4
21.4
Baking powder
1.3
1.3
1.3
Baking soda
1.3
1.3
1.3
Water
20
20
20
Oligofructose
13.1
13.1
13.1
(b)
Legume flour type
, flour substitution (legume/wheat %)
, sweetener content (oligofructose/sugar %)
Values
Chickpea
Lentil
Chickpea/lentil
0
10
15
30
0
50
100
Coding
BC
BL
BM
1
2
4
3
1
2
3
Coding example: 1st letters: type of legume flour. BC12: biscuit with 0% legume/wheat ratio, with 50% oligofructose; BL32: biscuit with 30% lentil/wheat ratio, with 50% oligofructose.
