Influence of chickpea and white bean flour on nutritional values and sensory properties of flips

Abstract

Consumption of flips has recently increased significantly by children and adolescents in our country region. They are produced only from corn crumbs and are poor in nutritional values. Exactly for this reason we resorted to increasing the nutritional values and aimed to maintain/improve the sensory properties of flips by using bean and chickpea flour in various formulations up to 30%. The results obtained from the analysis of the flips showed that the amount of nutritional values such as proteins, fats, cellulose and minerals of the flips increased significantly with the addition of bean and chickpea flour. The flips from M3 mixture had a higher content of K, Fe, Cu, and Mn than in the control flips M0, but slightly lower than the flips from the M4 mixture. Sensory properties gave satisfactory results, especially flips from M3 mixture had good overall sensory properties with 3.44±0.23 points similar to those of control flips M0, with better odor and flavor than all flips, while the M4 flips had substandard sensory properties. Based on the achieved results, for wide consumption it is recommended to use flips from M3 mixture with 80% corn crumb, 15% chickpea flour and 5% bean flour.