Formulation of a functional cookie to take advantage of the nutritional properties of lupin flour (Lupinus mutabilis)
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Abstract
The perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this sense, lupin flour (Lupinus mutabilis) emerges as an interesting alternative as an ingredient for the development of functional foods thanks to its high protein and fibre content. This study formulated a functional cookie with lupin flour, analysing its physicochemical, rheological and textural properties, as well as its acceptability through sensory analysis. The flour revealed a high protein (49.58%) and total dietary fibre (24.40%) content compared to wheat flour. The lupin flour cookie had a protein percentage (26.31%) five times higher than commercial wheat flour cookie. Texture analysis indicated higher hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has a dough development (120 Nm) and swelling power (0.50 Nm) comparable to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.
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