Essai de fabrication d'un biscuit à base de farine de lentilles. Impacte de la substitution de la farine de blé par la farine de lentilles traitées sur la qualité nutritionnelle et sensorielle du biscuit.

Abstract

The effect of partial (25, 50, and 75%) or complete (100%) substitution of wheat flour by lentils flour (raw or roasted) on the chemical composition, FAN, bioactive compounds, antioxidant activity, and sensory quality of the biscuit was studied. The results of the Physico-chemical analyses show that the nutritional value of the biscuits was improved by substituting wheat flour with lentils flour, with protein and minerals reaching interesting levels in the order of (27 and 3.9%). At the same time, the content of bioactive compounds (polyphenols and flavonoïdes respectively) increases from about 2 to 6 mg EAG/g and 0.1 to 2.4 mg EQ/g with the addition of lentil flour, which gives the biscuit an interesting antioxidant activity. Furthermore, the results obtained also showed that, in contrast to raw lentils flour, the incorporation of roasted lentil flour reduces the FANs of the biscuits (phytates: -11.56 to -22.42% and condensed tannins: -35.80 to -71.60%). The sensory profile of the 25 and 50% roasted lentil biscuits revealed that they are classified as a better product than the wheat biscuit for the taste and flavor criteria. Finally, 100% lentil flour biscuits can be a diet food that can carry the title "gluten-free", and have a wide appeal to celiac.