Fortification of some cereal foods with a chickpea protein concentrate

A chickpea protein concentrate (HPP, 64% protein) obtained by a flat plate ultrafiltration system, was used as an ingredient to fortify cookies, pasta and a fried corn snack. The products were prepared from wheat, semolina an d alkali-treated corn flours, respectively, and blended with 5, 10 and 15% (w/w) Of the HPP. Pasta quality, corn snack fat absorption and cookie expan sion factor were measured. All the products were sensory evaluated by train ed panelists. Functional dough properties, final product quality parameters and sensory characteristics were not greatly affected by increasing amount s of HPP. However, the cereal foods fortified with 15% of HPP increased gre atly their protein and lysine contents: 55 and 358% in cookies, 127 and 357 % in corn snack, and 60 and 193% in pasta, respectively. In general, the us e of HPP is recommended to fortify highly consumed cereal based food produc ts.