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Nutritional Composition and Sensory Attributes of Gluten-Free Brownie Enriched with Kidney Beans and Functional Ingredients

Akanksha Yadav, Luxita Sharma, Priyanka Singh and Priyanka Batra
Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Shree Guru Gobind Singh Tricentenary
University, Gurgaon-122 505 (Haryana), India
*(e-mail :; Mobile : 9719415211)
(Received : March 8, 2021; Accepted : May 12, 2021)


In recent years, researcher aimed at addressing dietary related diseases through promotion of food products enriched with nutrients from locally available cereals, millets, pulses, legumes and nuts. The study was undertaken to develop gluten-free brownie by addition of kidney beans and functional ingredients like dark chocolate, oats, soybean and muskmelon seeds, and to assess their sensory properties and nutritional composition. Different formulations of brownie were prepared by making variation in the amount of kidney beans (40, 30, 20 and 10 g) and dark chocolate (30, 40, 50 and 60 g). All the samples of the developed brownie were evaluated for their sensory attributes by using 9-point hedonic scale by a panel of 19 panelists for colour and appearance, texture, flavour and taste and overall acceptability. All the brownie samples made with the substitution of refined flour with kidney beans and functional ingredients scored moderately well accepted for overall acceptability on 9-point hedonic scale. On the basis of nutrient analysis, treatment T1 containing major proportion of kidney beans (40%) had higher content of protein and lower content of energy, carbohydrates and fats when compared to other test treatments. Substitution of kidney beans in brownie had improved the nutritional properties.
Key words : : Gluten-free brownie, kidney beans, nutritional analysis, sensory attributes