Juhász Réka, Hajas Lívia, Csajbókné Csobod Éva, Pálinkás Zoltán, Szilágyi-Utczás Margita, Benedek Csilla
Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Vas Str. 17, 1088 Budapest, Hungary.
Centre for Sports Nutrition Science, Hungarian University of Sport Science, Alkotás Str. 42-48, 1123 Budapest, Hungary.
Foods. 2025 Apr 26;14(9):1518. doi: 10.3390/foods14091518.
This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including geometry, baking loss, and texture profile were determined, and a sensory profile test was conducted. The replacement of a quarter of lentil flour with plant proteins increased the protein content (control: 12.4% vs. 15.1-20.4%), but suppressed the polyphenol content, resulting in reduced antioxidant capacity (3.13 vs. 2.14-2.69 mmol TE/100 g). The geometry, texture properties, and color of the cookies were affected by all the proteins investigated. The biggest difference was shown in the case of using yellow pea (YP) protein, which showed the highest browning index (YP: 66.36 vs. 42.63-63.45) and spread ratio (8.38 vs. 5.63-6.39) among the samples tested. The sensory attributes of the cookies, such as tea notes, surface homogeneity, crunchiness, and crumbliness, proved to be negatively affected by the plant proteins, which may be a limitation for consumer acceptance.
本研究探讨了一些市售植物蛋白提高由绿扁豆粉制成的无麸质饼干蛋白质含量的潜力。对来自大麻籽、糙米、黄豌豆和南瓜籽的分离蛋白进行了研究。饼干中还添加了菊粉和抹茶。对产品的理化参数（如粗蛋白含量、总酚和黄酮类化合物、抗氧化活性和颜色）进行了表征。此外，还测定了包括几何形状、烘焙损失和质地剖面等工艺特性，并进行了感官剖面测试。用植物蛋白替代四分之一的扁豆粉可提高蛋白质含量（对照：12.4% 对 15.1 - 20.4%），但会抑制多酚含量，导致抗氧化能力降低（3.13 对 2.14 - 2.69 mmol TE/100 g）。所研究的所有蛋白质均会影响饼干的几何形状、质地特性和颜色。使用黄豌豆（YP）蛋白的情况下差异最大，在所测试的样品中，其褐变指数最高（YP：66.36 对 42.63 - 63.45），铺展比也最高（8.38 对 5.63 - 6.39）。饼干的感官属性，如茶味、表面均匀性、酥脆度和易碎性，被证明受到植物蛋白的负面影响，这可能是消费者接受度的一个限制因素。
