THE EFFECT OF GREEN LENTIL FLOUR ADDITION ON THE SNACK QUALITY

Abstract

Enhancing the nutritional quality of plant-based food has become necessary since the research about plant-based nutrition is a trending topic. Legumes such as chickpeas, beans, and lentils are the main components for the fortifying these products. Green lentils are considered a rich source of dietary fibre and protein as well as low in fat. Therefore, it is highly preferred as a meat substitute for consumers. This study determined the influence of green lentil (Lens culinaris Medik.) flours (GLF) in snack formulation in terms of nutritional, physical, and sensory analysis. The lentil flour was added to the formula as a replacement of wheat flour with the ratio of 5%, 10% and 20%. According to the total phenolic content analysis results, the nutritional qualities of snacks were improved by adding green lentil flour to the formula. Physical assessment pointed out that the brightness of snacks was slightly affected by enhancement, and the yellowness of samples increased by the addition rate. Furthermore, the sensory analysis pointed out that a 10% addition of GLF into the snack formula had the highest score in terms of overall acceptability. This study showed that GLF addition can improve the quality and acceptability of the snack.