Nutritional, Physical, Chemical, and Sensory Evaluation of Pulse-Based Brownies as a Healthy Alternative to Wheat Flour
Elfeky1, W., Mohamed2, E., Hussien2, H. (2025). Nutritional, Physical, Chemical, and Sensory Evaluation of Pulse-Based Brownies as a Healthy Alternative to Wheat Flour. EKB Journal Management System, 40(3), 26-45. doi: 10.21608/enj.2025.453260
Wafaa Elfeky1; Eman Mohamed2; Hanan Hussien2. "Nutritional, Physical, Chemical, and Sensory Evaluation of Pulse-Based Brownies as a Healthy Alternative to Wheat Flour". EKB Journal Management System, 40, 3, 2025, 26-45. doi: 10.21608/enj.2025.453260
Elfeky1, W., Mohamed2, E., Hussien2, H. (2025). 'Nutritional, Physical, Chemical, and Sensory Evaluation of Pulse-Based Brownies as a Healthy Alternative to Wheat Flour', EKB Journal Management System, 40(3), pp. 26-45. doi: 10.21608/enj.2025.453260
Elfeky1, W., Mohamed2, E., Hussien2, H. Nutritional, Physical, Chemical, and Sensory Evaluation of Pulse-Based Brownies as a Healthy Alternative to Wheat Flour. EKB Journal Management System, 2025; 40(3): 26-45. doi: 10.21608/enj.2025.453260

Nutritional, Physical, Chemical, and Sensory Evaluation of Pulse-Based Brownies as a Healthy Alternative to Wheat Flour

Egyptian Journal of Nutrition
Volume 40, Issue 3, September 2025, Pages 26-45    PDF (1.59 M)
Document Type: Original Article
DOI: 10.21608/enj.2025.453260
Authors
Wafaa Elfeky11; Eman Mohamed22; Hanan Hussien2
11 Crops Technology Res. Department, Food Technology Research Institute, Agricultural Research Center, Egypt.
22 Bread and Pastries Res. Department, Food Technology Research Institute, Agricultural Research Center, Egypt.
Abstract
ABSTRACT
This study developed nutritionally enhanced, gluten-free brownies by completely replacing wheat flour with red lentils, chickpeas, or faba beans. The nutritional, physicochemical, and sensory properties of these pulse-based formulations were evaluated. Pulses were soaked and crushed to create pastes that replaced wheat flour, eggs, dairy, and gluten, producing vegan brownies suitable for individuals with dietary restrictions or allergies. Incorporation of pulse paste increased protein content to 18.50–20.19%, crude fiber to 2.10–2.61%, and iron content to 4.23–5.62 mg/100 g, compared with the wheat flour control. Faba bean brownies recorded the highest protein (20.19%) and crude fiber (2.61%). Chickpea brownies exhibited the highest ash (1.86%), fat (13.82%), calcium (130.69 mg/100 g), zinc (2.10 mg/100 g), antioxidant activity (82.03%), and total phenolic content (869.0 mg GAE/100 g). Lentil brownies contained the highest flavonoid content (122.0 mg/100 g) and iron (5.62 mg/100 g). Texture analysis showed reduced hardness and chewiness, linked to higher moisture and crude fiber. Specific volume decreased significantly in all pulse-based brownies compared with the wheat brownies. Sensory evaluation indicated no significant difference in overall acceptability between lentil brownies and the wheat brownies; chickpea brownies achieved the highest score (8.75) and faba bean brownies the lowest (7.58). These results confirm pulses as nutritionally superior and sensorily acceptable wheat flour alternatives for gluten-free and vegan brownies, providing a scientific basis for functional bakery product development.
Keywords
Keywords: Lentil; Chickpea; Faba bean; substitute brownies; Quality properties
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