Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice
of acceptable cereal sources. This study investigates the potential of five types
of differently coloured lentils in the development of GF cookies using rice flour
as a reference. Raw materials (lentil flours) and cookies were characterised in terms
of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids,
antioxidant properties, colour, pH); additionally, geometry, baking loss and texture
profile were determined for the cookies. A sensory acceptance test was also conducted
to find out consumer preferences regarding rice versus different lentil cookies. Results
showed that lentil cookies were superior to rice control in terms of higher crude
protein (12.1–14.8 vs. 3.8 g/100 g), phenolic (136.5–342.3 vs. 61.5 mg gallic acid
equivalents/100 g) and flavonoid (23.8–75.9 vs. 13.1 mg catechin equivalents/100 g)
content and antioxidant capacity (0.60–1.81 vs. 0.35 mmol trolox equivalents/100 g),
as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred
lentil cookies to rice ones (overall liking: 6.1–7.0 vs. 5.6, significant differences
for red and brown lentils), liking especially their taste (6.3–7.0 vs. 5.5). Depending
on the target parameter, whether physicochemical or sensory, these lentil flours can
be promising raw materials for GF bakery products.
