A special biscuit made from lentils, vegan and gluten-free, has been developed at Semmelweis University

“This is the latest result of research that has been going on for more than five years,” said Lívia Hajas, who said the goal was to create a snack that is both gluten-free, rich in fiber and protein, and plant-based, so it can also be included in a vegan diet. Unlike most gluten-free products, this biscuit is not made with starch-based flours (such as rice or corn flour), but is based on protein-rich lentils, which have also been enriched with various plant protein sources.

During the product development, proteins extracted from pumpkin seeds, brown rice, yellow peas and hemp seeds were also tested. By combining these, the biological value of the protein was increased, while also ensuring that the texture of the biscuits – their crunchiness and hardness – remained appropriate. The researchers not only examined the products with instrumental measurements, but also conducted sensory tests: dietetic students tasted and evaluated the biscuits.

According to the sensory tests, the students were satisfied with the different versions. As Lívia Hajas said, the protein source used always influenced the texture: for example, yellow pea protein gave a harder, crispier texture, while when combined with fiber – such as inulin – the end result was softer, less crumbly, but less crispy.

The research is not yet complete, the recipe is being perfected. One of the current challenges is the product’s relatively high sugar content – they are also working on this so that the reduction does not come at the expense of the enjoyment value. The developers hope that the product, which represents a new generation of conscious snacks in the functional food market, will soon reach a wider consumer base.