Effects of partial replacement of durum wheat re-milled semolina with red bean flour on physico-chemical, nutritional, and sensory quality of bagel
Open accessAbstract
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.
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Sensory analysis of products made with bean composite flours generally shows better consumer acceptance when moderate amounts of bean flour are included.
“Sensory analysis of products made with bean composite flours generally shows better consumer acceptance when moderate amounts of bean flour are included.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [42]
Section 3.6 reports that bagels with 5% red bean flour had the highest mean overall-acceptability score, but says the differences among formulations were not significant. This supports a preference within the bagels tested, not a general finding of better consumer acceptance across products made with bean composite flours. (LLM, conf=0.88)
Experimental — accuracy not yet measuredCompared with traditional wheat-based formulations or rice-based gluten-free products, adding bean flour enhances nutritional properties, especially protein content and dietary fiber.
“Compared with traditional wheat-based formulations or rice-based gluten-free products, adding bean flour enhances nutritional properties, especially protein content [41,44,[103][104][105][106][107][108][109] and dietary fiber [42,43,103,109,110].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [42]
Section 3.1 reports that red bean flour has more protein and crude fibre than durum wheat semolina, and Section 3.4 reports higher crude fibre in bagels with 10–20% red bean flour than in the wheat control. The paper does not establish that protein increased in the finished bagels or demonstrate the claimed nutritional comparison with rice-based gluten-free products. (LLM, conf=0.84)
Experimental — accuracy not yet measuredFor composite flours that include bean flour, recent research has shown their use in products such as bread, biscuits, cakes, muffins, snacks, and noodles.
“For composite flours that include bean flour, recent research has shown their use in products such as bread [42,44,103,104], biscuits [105], cakes [106], muffins [41,43], snacks [107], and noodles [108].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [42]
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Research works printed but not linked: 8
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- Grant, C., Cubadda, F., Carcea, M., Pogna, N.E. and Gazza, L. (2012). Vitamins, Minerals, and Nutritional Value of Durum Wheat. Durum Wheat Chemistry and Technology. 2 nd ed. USA: Woodhead Publishing and AACC International Press. https:// doi.org/10.1016/B978-1-891127-65-6.50012-X · DOI
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- Jide, A.O., Alademeyin, J.O. and Ajongbolo, K.F. (2023). Adzuki (Vigna angularis) beans as food: chemical composition, nutrition and quality identities. Journal of Advanced Education and Sciences, 3(3), 5-8.
- Noroul-asyikeen, Z., Suraya, H., Zubir, M. and Hoon, H. L. (2018). Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour. Journal of Agrobiotech, 9, 102-113. https://core.ac.uk/ download/pdf/267943207.pdf
- Obasi, B.C., Whong, C.M.Z., Ado, S.A. and Abdullah, I.O. (2017). Leavening Ability Of Some Wild Yeasts and the Mutant Species Isolated from Fermented Orange Juice in Bakery Product (Bread). FUW https://doi.org/10.26656/fr.2017.9(4).059 © 2025 The Authors. Published by Rynnye Lyan Resources RESEARCH PAPER Trends in Science and Technology Journal, 2(1), 596 -608. · DOI
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Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- Ruzana, R., Adi, M. D., Norakma, M. N., & Wan Saidatul Syida, W. K.
- Affiliations
- University of Selangor (MY)
- Venue
- Food Research
- Publisher
- Rynnye Lyan Resources
- Published
- 2025-07-17
- Volume
- 9
- Issue
- 4
- Pages
- 115
- ISSN
- 2550-2166 (ISSN-L)
- OpenAlex
- W4413069579
- Cited by
- 1
- References
- 0
- Citations by year
- 2026: 1
- FWCI
- 0.65
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- other-oa
- Locations
- Food Research (publishedVersion, other-oa)
- Funders
- Universiti Teknologi MARA
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- red bean flour, durum wheat semolina, bagels, partial flour substitution, sensory acceptability, nutritional composition, physicochemical properties, texture hardness, color parameters, leavening, fat content
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