Effect of the partial substitution of wheat flour with panamito bean flour on the nutritional and sensory quality of cookies

Abstract

In this research, the substitution of wheat flour with Panamanian bean flour (Phaseolus vulgaris) was proposed to determine which is more suitable for cookie production. A completely randomized design (CRD) was used to formulate 5 treatments, applying substitution percentages of 75%, 50%, 25%, and 100% in the Panamanian bean flours. The treatments were sensorially evaluated by a panel consisting of 15 tenth-semester students of the agroindustry program, and the information obtained was subjected to statistical analysis. This study provides a novel contribution by comprehensively evaluating the use of panamito bean flour (Phaseolus vulgaris L.) as a partial alternative to wheat flour in cookie production, simultaneously considering physicochemical and sensory parameters under controlled experimental conditions. Unlike previous research, different levels of substitution were analyzed, which allowed for identifying the formulation most accepted by consumers and with adequate nutritional characteristics. The results showed that the substitution of 25% panamito bean flour and 75% wheat flour had the highest sensory acceptance, while the evaluated formulations met the parameters established by INEN standards for cookies. Consequently, it is concluded that the incorporation of panamito bean flour is technologically and nutritionally viable for cookie development, constituting a promising alternative.

Keywords: Flour, Bean, Panamito Bean, Cookies.