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

Elfeky1, Wafaa; Mohamed2, Eman; Hussien2, Hanan

doi:10.21608/enj.2025.453260

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

Document Type : Original Article

Authors

¹ 1 Crops Technology Res. Department, Food Technology Research Institute, Agricultural Research Center, Egypt.

² 2 Bread and Pastries Res. Department, Food Technology Research Institute, Agricultural Research Center, Egypt.

10.21608/enj.2025.453260

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.

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