Effects of partial replacement of durum wheat re-milled semolina with red bean flour on physico-chemical, nutritional, and sensory quality of bagel

The combination of cereal and legume flour used in baked goods products has been rising since it is known that legume flour, including red beans, can enhance the nutritional value of various baked products. The aim of this study was to investigate the potential of red beans as a partial replacement for bagels, with the goal of enhancing their nutritional composition and sensory attributes. The physicochemical analysis, which includes mineral and nutritional content, water/oil absorption, and leavening test for both durum wheat (DW) and red bean flour (RBF), was conducted. An analysis was conducted on bagels with varying percentages of RBF (5%, 10%, 15%, and 20% substitution) to assess their nutritional, physical, and sensory characteristics. The fat content showed a decreasing trend with increasing red bean flour used in bagels, whereas moisture, ash, crude fibre, and mineral content showed an increasing trend. There was also a significant difference (p<0.05) in the colour parameters of bagel samples in terms of L* (darkness to lightness), a* (greenness to redness), and b* (blueness to yellowness) at different formulations. Furthermore, the hardness and firmness of the bagel increased as the amount of RBF used increased. Based on the sensory evaluation, the bagel prepared with 5% RBF was rated as the most acceptable in terms of colour, aroma, texture, and taste. Therefore, the result of this study helps to understand the physicochemical, nutritional, and sensory effects of partially substituting RBF for DW flour when making bagels.