Barakat Hassan, Alhomaid Raghad M, Algonaiman Raya
Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia.
Foods. 2025 Apr 29;14(9):1571. doi: 10.3390/foods14091571.
Recently, significant interest has been shown in developing enhanced, nutrient-dense snacks. This study aimed to develop a Kleija-like biscuit, a traditional Saudi Arabian product, enhanced with sprouted mung bean flour (SMBF) to improve its nutritional profile while maintaining key sensory characteristics. The biscuits were formulated by partially replacing wheat flour with varying proportions of SMBF (10-40%), followed by a comprehensive evaluation of the biscuits' characteristics. The results showed a significant increase in protein content, with marked enhancement in the amino acid profile. Essential amino acids, such as lysine and histidine, attained a biological value estimated at approximately 55%. Additionally, the essential amino acid index for samples containing 30-40% SMBF was reported to be around 60%. Furthermore, enhanced levels of phenolic acids and flavonoids were observed in biscuits with high SMBF content, with total flavonoids and carotenoids rising over 50%. Consequently, antioxidant activity improved markedly, with increases ranging from 20% to 45%. Furthermore, the glycemic response of these biscuits demonstrated a notable reduction. Sensory evaluations indicated high consumer acceptance, particularly in taste, texture, and overall appeal. However, the inclusion of 40% SMBF resulted in lower acceptance, suggesting that while higher SMBF levels enhance the nutritional profile, they may adversely affect sensory qualities if not balanced. Future research should focus on optimizing SMBF levels and investigating ingredient combinations to enhance flavor while satisfying consumer health and taste preferences for commercial scalability. In conclusion, incorporating SMBF into biscuit production presents significant potential for developing nutrient-dense snacks for individuals combating obesity and associated chronic diseases.
最近，人们对开发营养强化的高营养零食表现出了浓厚兴趣。本研究旨在开发一种类似克莱贾饼干的产品，这是一种沙特阿拉伯传统食品，用发芽绿豆粉（SMBF）进行强化，以改善其营养成分，同时保持关键的感官特性。通过用不同比例的SMBF（10 - 40%）部分替代小麦粉来制作饼干，随后对饼干的特性进行全面评估。结果显示蛋白质含量显著增加，氨基酸谱有明显改善。赖氨酸和组氨酸等必需氨基酸的生物价值估计约为55%。此外，含有30 - 40% SMBF的样品的必需氨基酸指数据报道约为60%。此外，在SMBF含量高的饼干中观察到酚酸和黄酮类化合物水平有所提高，总黄酮和类胡萝卜素增加了50%以上。因此，抗氧化活性显著提高，增幅在20%至45%之间。此外，这些饼干的血糖反应明显降低。感官评价表明消费者接受度较高，特别是在口感、质地和整体吸引力方面。然而，加入40%的SMBF导致接受度较低，这表明虽然较高的SMBF水平能改善营养成分，但如果不均衡，可能会对感官品质产生不利影响。未来的研究应专注于优化SMBF水平，并研究成分组合以增强风味，同时满足消费者对健康和口味的偏好，以实现商业规模化生产。总之，将SMBF纳入饼干生产对于为对抗肥胖及相关慢性病的人群开发高营养零食具有巨大潜力。
