Impact of Lentil Fortification on Physical, Chemical and Instrumental Properties of Dough and its Influence on overall Quality of Cookies

Current study is based on the fortification of lentil in dough as a substitute of fat in soft dough cookies. Fat replacement in "Low Calorie Foods" is major challenge for food processors. The chemical composition of lentil-wheat composite flour was analyzed with NIR. The composite flour of lentil was used in accordance with the quantity of fat used in cookies' formulation i.e. 10, 20, 30, 35, 40, 45 and 50%. The changes in rheological behavior of the dough, due to elevated level of lentil, were studied by the Farinograph and Alveograph. Present studies significantly correlate with the overall quality score with Alveograph characteristics (P, L and W). Cookies made with composite flour were acceptable upto 50% and were showing an appealing sensory score, without any significant adverse effect on taste, aroma or the texture. Functional properties of composite flour, such as foaming capacity, foaming stability and swelling power suggest the use of lentil as a fat substitute may be beneficial.