Researchers at Semmelweis University have developed and analyzed cookies using blends of green lentil flour and plant protein including pumpkin seed, hemp-, yellow pea- and brown rice protein. These were compared to a control sample made exclusively from green lentil flour.
„Gluten-free food, especially snacks, are in general lower in fiber and protein, but higher in sugar and calories than their gluten-containing equivalents”, says first author Réka Juhász, associate professor at the Department of Dietetics and Nutritional Science, Semmelweis University.
We wanted to create a snack that people can grab on the go without compromising their diets and is also technologically viable
, she adds.
“Lentils are an ideal choice as they are cost-effective, eco-friendly, and a nutritious staple: rich in protein, gluten-free, and ideal for vegan and celiac diets”, says last author Csilla Benedek, professor at the Department of Dietetics and Nutritional Science, Semmelweis University.
All fortified cookies had an increased protein content, up to 20%, the highest having been achieved by yellow pea protein.
The enriched cookies qualified as “sources of protein” according to the official nutrition claims of the European Union.
Replacing a quarter of the lentil flour with protein slightly altered the color and texture of the cookies, with browner coloration and harder crumb – most noticeable when using yellow pea protein – but all remained within acceptable sensory ranges. To improve aftertaste, the researchers also added matcha tea and inulin.
The study confirmed that using these protein sources to produce cookies is technologically viable and scalable in food industry manufacturing.
The main focus today is on producing gluten-free foods, while other factors, such as protein content and balanced composition of the nutrients are given less attention
, says corresponding author Lívia Hajas of the Department of Dietetics and Nutritional Science, Semmelweis University.
Alternative plant-based proteins are also a viable alternative for whey and soy proteins: the two most commonly used sources by food manufacturers to develop protein-enriched products.
“However, whey protein is not a preferable choice for people with milk protein allergy or those following a vegan diet. The number of the latter has increased significantly in many developed countries, and it is likely that their influence on the food sector will continue to increase”, Csilla Benedek notes. Recent changes in consumer behavior also support the use of exclusively plant-based protein sources. [1]
Around 1% of people globally have celiac disease yet nearly a third adopt a gluten-free diet due to perceived health benefits or because it is trendy.
Studies estimate that 16.5% of vegan men and 8.1% of vegan women consume low levels of protein, though this is often masked by the generally high protein intake of the general population.[2] Protein and fiber deficiency is more likely if vegans avoid key protein sources such as legumes, nuts, seeds, or plant-based protein alternatives. “Legumes are a great source of both fiber and protein – yet we don’t consume enough of them”, Csilla Benedek notes.
The recipe is being improved: in a next step, the researchers will be looking to reduce/replace sugar in fortified gluten-free cookies.
Photo: Semmelweis University – Boglárka Zellei, illustration: iStock
[1] https://www.nature.com/articles/s41598-025-94072-4
[2] https://www.sciencedirect.com/science/article/pii/S0271531716000026
