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This research aims to develop nutrient-rich savory crackers using legume-based composite flour containing moth bean (VAF) and red lentil flour (LCF). The study employed Optimal (Custom) Design in Response Surface Methodology (RSM) to determine the best formulations. The independent variables were refined wheat flour (RWF) (63.75%, 72.25%), LCF (5.31%, 15.93%), and VAF (5.31%, 15.93%), while the dependent variables included spread ratio, bulk density, water absorption index (WAI), antioxidant activity, and color difference. The optimized formulation (RWF: 63.75 g, VAF: 15.43 g, LCF: 5.82 g) resulted in crackers with 14.43% protein, a spread ratio of 10.82, bulk density of 783.4 kg/m3, WAI of 1.84, antioxidant activity of 76.6%, and a color difference of 18.51. VAF and LCF are effective for developing nutrient-rich crackers that maintain desirable sensory attributes, potentially addressing nutritional deficiencies by providing a convenient source of protein and antioxidants.
T et al. (Tue,) studied this question.