Mineral profile and characterisation of cookies made from legume green grain flour

MAIA, Lucas Costa; NANO, Rita Maria Weste; SANTOS, Wagna Piler Carvalho; NASCIMENTO, Pablo Vinícius Borges Silva do; MIRANDA, Katia Elizabeth de Souza; OLIVEIRA, Fábio Santos de

doi:10.1590/fst.22020

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Original Article • Food Sci. Technol (Campinas) 41 (3) • Jul-Sep 2021 • https://doi.org/10.1590/fst.22020 copy

Mineral profile and characterisation of cookies made from legume green grain flour

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies have a high content of essential minerals (mainly K, P and Ca). Moisture (4.48-8.44%) was below the maximum value established by Brazilian legislation, and lipids (6.35-6.56%) and ash (3.33-3.96%) were like products found in the market and literature. High levels of protein (8.37-9.28%), fibre (3.88-6.39%) and carbohydrates (66.28-71.19%) give the product high nutritional potential. No oxidation products were detected. Water activity and acidity remained satisfactory for good food preservation for 45 days. Sensory evaluation indicates a satisfactory acceptability for the BFM and BFC (overall quality above 7). The desirability data indicated that the BFC obtained the best performance for the chosen parameters. Therefore, the elaborated cookies have high nutritional quality and the pulse flour has potential for the enrichment of food products.

Keywords:
pulses; essential elements; desirability function; ICP OES

PARAMETERS		Cookies
PARAMETERS	Period	BFC	BFP	BFM
Moisture		4.48 ± 0.05^a	8.44 ± 0.05^b	7.73 ± 0.11^c
Ash		3.95 ± 0.02^a	3.96 ± 0.02^a	3.33 ± 0.02^b
Lipids		6.35 ± 0.07^a	6.56 ± 0.20^a	6.35 ± 0.06^a
Proteins		9.19 ± 0.07^a	8.37 ± 0.28^b	9.28 ± 0.23^a
Crude fibre		4.84 ± 0.96^ab	6.39 ± 0.85^b	3.88 ± 0.65^a
Carbohydrates^* * Calculated by difference; means followed by equal lowercase letters in the rows and uppercase letters in the columns do not differ by Tukey test, at a significance level of 5%; values represent means ± standard deviation.		71.19	66.28	69.43
Caloric value		378.67	357.64	371.99
Acidity index	T0	2.28 ± 0.05^aA	2.57 ± 0.25^aA	2.40 ± 0.23^aA
Acidity index	T45	2.31 ± 0.22^aA	3.67 ± 0.08^bB	2.71 ± 0.16^Aa
Aw	T0	0.327 ± 0.010^aA	0.518 ± 0.001^bA	0.472 ± 0.003^cA
Aw	T45	0.333 ± 0.015^aA	0.527 ± 0.003^bB	0.485 ± 0.007^cB

Cookie	Colour					Texture
Cookie	L*	a*	b*	C*	Hueº	Hardness
BFC	56.98 ± 1.84^b	3.26 ± 0.32^b	22.49 ± 0.80^b	22.73 ± 0.75^b	81.74 ± 1.08^b	3,479 ± 600^a
BFP	53.62 ± 1.79^b	1.13 ± 0.21^c	23.67 ± 1.74^b	23.70 ± 1.72^b	87.23 ± 0.66^c	2,314 ± 244^b
BFM	65.76 ± 1.40^a	–0.31 ± 0.06^a	30.07 ± 1.87^a	30.07 ± 1.87^a	90.62 ± 0.05^a	3,134 ± 659^a

	Ca	K	Mg	Fe	Zn	Cu	Mn	Ni	Fibre	Protein	Moisture	Lipid	Ash	D –micros-macros	D – macros
BFC	0.647	0.401	0.400	0.660	0.779	0.310	0.538	0.289	0.480	0.561	0.852	0.556	0.601	0.519	0.598
	0.550	0.306	0.308	0.542	0.782	0.250	0.453	0.181	0.414	0.565	0.867	0.556	0.610	0.450	0.586
	0.452	0.211	0.217	0.424	0.785	0.189	0.367	0.073	0.165	0.539	0.857	0.595	0.625	0.345	0.490
BFM	0.223	0.256	0.674	0.493	0.351	0.526	0.743	0.538	0.317	0.525	0.353	0.585	0.318	0.426	0.405
	0.236	0.253	0.689	0.626	0.470	0.535	0.741	0.315	0.121	0.579	0.387	0.547	0.327	0.403	0.345
	0.229	0.236	0.620	0.559	0.357	0.479	0.643	0.536	0.121	0.618	0.372	0.576	0.313	0.394	0.347
BFP	0.685	0.677	0.219	0.260	0.166	0.678	0.163	0.550	0.463	0.422	0.270	0.437	0.615	0.383	0.427
	0.667	0.625	0.219	0.260	0.072	0.655	0.136	0.549	0.650	0.422	0.255	0.569	0.610	0.365	0.4756
	0.664	0.692	0.237	0.260	0.074	0.707	0.156	0.785	0.752	0.324	0.266	0.495	0.625	0.381	0.457

				Macroconstituents and Microconstituents			Only Macroconstituents
Source	Sum of squares	Mean square		Degree of freedom	p value	Sum of squares	Mean square		Degree of freedom	p value
Between sample types	0.00571	0.00285		2	0.401	0.055706	0.027853		2	0.00407 ^* * Significant value.
Within sample type	0.0160	0.00267		6	-	0.0106	0.00176		6	-
Total	0.0217	-		8	-	0.0663	-		8	-
	Mean Group 1	Mean Group 2	t-value	p-value	Bonferroni’s α’	Mean Group 1	Mean Group 2	t-value	p-value	Bonferroni’s α’
BFC × BFM	0.438	0.408	0.589	0.588	0.0169	0.558	0.365	4.867	0.00823*	0.0169
BFC × BFP	0.438	0.376	1.213	0.291	0.0169	0.558	0.453	2.830	0.0473	0.0169
BFM × BFP	0.408	0.376	2.848	0.0464	0.0169	0.365	0.453	3.596	0.0228	0.0169

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[1] *Corresponding author: wagna.ifba@gmail.com