Incorporation of germinated mung bean flour with rice flour to enhance physical,nutritional and sensory quality of gluten-free cookies

Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten-free cookies were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18 and 21 (%, d.b). The increase in the substituted amounts of GMF contributed to the lower baking loss, diameter and spread ratio, but the higher thickness and hardness of the cookies as compared to the RF-based cookie. The cookies with more GMF substitution expressed lower lightness (L*) values, but higher redness (a*) and yellowness (b*) values than the others. The cookies substituted with 60% of the GMF (60-GMFC) exhibited similar baking loss, thickness, diameter, spread ratio and lightness values to the wheat flour (WF)-based cookies. The total amounts of essential amino acids and the sum of histidine, lysine and methionine of the composite flour-based cookies were 3.90% and 1.64%, significantly higher than those of the RF-based cookie (1.93% and 0.66%, respectively) or the WF-based cookie (1.70% and 0.58%, respectively). As a result, healthy gluten-free cookies could be prepared using the RF with the substitution of the germinated mung bean flour.