Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn based lentil composite flours

Composite flour refers to a blend of flours sourced from tubers, grains, legumes, oilseeds, vegetables, and fruits, utilized in the formulation of bakery, pastry, and complementary food products in addressing protein-energy malnutrition and micronutrient deficiencies, the inclusion of high-protein legume is essential. Hence, the objective of this research was to produce biscuits with enhanced physicochemical attributes and sensory properties using composite flours prepared with einkorn flour-based green, red, and yellow lentil flours. According to the obtained results, all lentil flours except red lentil flour significantly increased the WAC (water absorption capacity) value of einkorn flour-based composite flours (p <0.05). Specifically, composite flour containing red lentil flour exhibited the highest foam capacity at 16.00%, followed by samples formulated with yellow (S2) and green lentil flour (S1), and control (C) samples, respectively. The differences in composite flour formulations had a significant effect (p <0.05) on the specific volume and spread ratio of biscuits. Specific volume measurements for control biscuits (1.70 cm3 g-1) were notably higher compared to the lower values recorded for composite biscuits (0.92–1.24 cm3 g-1). According to scanning electron microscope (SEM) results, the control biscuit exhibited a noticeably crumbly texture, unlike the other samples, which had a more cohesive starch-gluten composite network. Panelists showed a preference against biscuits containing all lentil flours together (S4), as evidenced by lower scores in terms of color, odor, brittleness, and taste. Additionally, the results underscored the significance of the formulated products in enhancing dietary variety and addressing food fortification within low-income households.