Design of a low glycemic index functional cookies from bean and corn composite flours based on their techno-functional properties

Abstract None declared.Conflict of interestThe aim of this study was to evaluate the techno-functional characteristics of composite flours made from corn and bean to design a low glycemic index product. The composite flours were formulated by replacing corn flour with 15% (C:B15), 30% (C:B30), 45% (C:B45), and 60% (C:B60) bean flour. Controls included corn (C) and wheat (W) flours. Water-holding capacity, emulsifying activity, and least gelation concentration were analysed to select cookies as the matrix. The cookies’ estimated glycemic index (eGI), sensory profile, and texture were assessed. Exploratory analysis also included profiling the amino acid and phenolic compound content of the final prototypes. All four corn-based cookies qualified as low-GI foods. However, C:B45 and C:B60 had higher proportions of arginine, lysine, and phenolic compounds. These two prototypes also exhibited higher hardness compared to C, though their sensory profiles were comparable to the controls. In conclusion, a low glycemic index cookie with enhanced nutritional properties was successfully developed.