ENHANCING CHOCOLATE COOKIE QUALITY WITH BLACK BEAN FLOUR: EFFECTS OF PARTIAL WHEAT FLOUR REPLACEMENT

Bruna Letícia Oliveira Gomes; Késia Regina Ferreira  Santos; Ariel Albuquerque  Pio; Angelina de Sousa  Chagas; Ana Beatriz de Oliveira Boroni; Marina Maximiano de Oliveira Santos; Julia Beatriz Fidelis   Medeiros; Fernanda Isabela  Moreira; Samanta de Souza  Rezende; Tamires Regina Alves  Rodrigues; Reginaldo de Souza  Monteiro; Samara Oliveira  Figueiredo; Ana Beatriz Vieira  Barbosa; Paloma Cristina dos Santos; Silvia Mendonça  Vieira; Patrícia Aparecida Pimenta Pereira

doi:10.61164/qn5acy79

Autores/as

Bruna Letícia Oliveira Gomes Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0007-2515-9033
Késia Regina Ferreira Santos Programa de Pós-Graduação em Química, Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0008-0933-7730
Ariel Albuquerque Pio Programa de Pós-Graduação em Biotecnologia, Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0000-1531-1299
Angelina de Sousa Chagas Programa de Pós-Graduação em Biotecnologia, Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0000-0708-6802
Ana Beatriz de Oliveira Boroni Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0005-4887-1731
Marina Maximiano de Oliveira Santos Programa de Pós-Graduação em Saúde e Nutrição, Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0000-0002-8922-2763
Julia Beatriz Fidelis Medeiros Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0002-6787-8937
Fernanda Isabela Moreira Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0005-8180-7838
Samanta de Souza Rezende Programa de Pós-Graduação em Química, Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0008-9477-5312
Tamires Regina Alves Rodrigues Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0008-4337-5669
Reginaldo de Souza Monteiro Programa de Pós-Graduação em Saúde e Nutrição, Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0000-0002-9626-1250
Samara Oliveira Figueiredo Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0002-4226-367X
Ana Beatriz Vieira Barbosa Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0009-0007-1463-2761
Paloma Cristina dos Santos Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0000-0002-2483-7097
Silvia Mendonça Vieira Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0000-0002-9405-1137
Patrícia Aparecida Pimenta Pereira Núcleo de Estudos em Ciências Sensoriais, Universidade Federal de Ouro Preto https://orcid.org/0000-0002-6774-7884

DOI:

https://doi.org/10.61164/qn5acy79

Palabras clave:

Acceptability, black bean flour, physical properties, physicochemical properties, processing

Resumen

This study evaluated the effect of partially replacing wheat flour with black bean flour on the physical, physicochemical, and sensory properties of chocolate cookies. Four formulations (0%, 30%, 50%, and 70% substitution) were analyzed for weight loss, spreading ratio, volume, water activity, color, acceptability, and descriptive sensory attributes. Substitution with black bean flour positively influenced several parameters, reducing weight loss and water activity while increasing diameter and spreading ratio. Color became darker and less yellow as substitution increased. Cookies with up to 30% black bean flour showed good acceptance, characterized by a pleasant mouthfeel, desirable appearance, color, thickness, and crunchiness. These findings indicate that up to 30% substitution of wheat flour with black bean flour is feasible for developing nutritionally improved cookies without compromising sensory quality.

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ENHANCING CHOCOLATE COOKIE QUALITY WITH BLACK BEAN FLOUR: EFFECTS OF PARTIAL WHEAT FLOUR REPLACEMENT

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