Fortification of Cookies with Plant Protein: Impact of the Addition of Broad Bean Flour Hydrolysate on their Properties.

The growing interest in plant proteins is driving innovation in protein-rich foods. The aim of this study was to evaluate the effect of adding broad bean flour hydrolysate (HBF), on the physical, textural, antioxidant, digestibility and sensory properties of cookies. The control cookie (C0) was made with a mixture (70:30) of wheat (WF) and broad bean (BF) flours, respectively. The mixture was then replaced with HBF at 10, 20, or 30% (w/w), maintaining the 70:30 ratio within the remaining flour fraction. The addition of HBF increased the protein (23-90%) and mineral (Na, K, Zn, Ca, and Mg) contents compared to C0. Antioxidant activity, such as oxygen radical absorbance capacity index with fluorescein (ORAC-FL), free radical scavenging (DPPH), and total polyphenol content (TPC), increased with the addition of HBF. On the other hand, the addition of HBF darkened the cookies and, with 30% substitution increased the hardness (2791 to 4534 g force) and decreased the release of soluble protein during simulated gastrointestinal digestion (38.1 to 33.1% of the intestinal stage). Regarding physical properties, the addition of HBF favorably modified the spread ratio of the cookies. The sensory attributes of C0 with positive connotations were maintained with the addition of 10% HBF, while the formulations with 20 and 30% developed bitterness, aftertaste, and hardness. However, the 30% formulation showed adequate preliminary acceptance by consumers. Therefore, HBF is a viable functional protein ingredient for food formulation, especially at moderate incorporation levels.