Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies
Author(s)
Date Issued
2025
Type
article
Volume
12
Start Page
100760
Journal
Abstract
This study explores the use of field bean (Vicia faba L. var. minor) flour as a sustainable alternative to soft wheat flour in cookie production. Two Tunisian varieties—Bachaar (high tannin) and Zaher (tannin-free)—were incorporated at 40% and 100% wheat flour substitution levels to assess their effects on the nutritional, physical, and sensory properties of cookies. Substitution with field bean flour increased protein content by up to 26% (from 9.8% in wheat-based cookies to 12.3–13.7%), and antioxidant activity was enhanced significantly, particularly in high-tannin formulations (e.g., DPPH inhibition increased from 24% in control cookies to 81% in 100% Bachaar cookies). However, higher substitution levels also impacted texture, reducing crispness and altering flavor. Sensory evaluation highlighted a slight bitterness in high-tannin formulations and a mild almondlike aftertaste that intrigued panelists. Results showed that cookies with 40% substitution retained good consumer acceptance, while formulations with 100% substitution required optimization. Despite these challenges, the potential of field bean flour as a protein-rich, gluten-free ingredient is evident, offering both nutritional benefits and environmental sustainability.
Subjects
Project(s)
Agritech National Research Center and received funding from the European Union Next-GenerationEU (PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR)—MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.4—D.D. 1032 17/06/2022, CN00000022