As the plant-based food market continues to evolve, food formulators are constantly seeking innovative ingredients that enhance texture, flavor, and functionality. To better understand the performance of alternative gluten-free flours in coatings, ATURA Proteins recently conducted a test using chickpea, red lentil, and fava bean flours to coat vegan chicken nuggets, with plain flour serving as the control. Here’s what we discovered.

The Coating Process

Each flour was tested for its ability to coat vegan chicken nuggets using only water as the wet step. The results were promising—every flour successfully formed an even and complete coating. Chickpea and Red Lentil flour adhered well, fava bean flour exhibited slight fall-off, though still performed well.

Cooking and Appearance

Once placed in oil, the control flour displayed the most fall-off into the oil. However, all flours produced a crispy, golden-brown crust, with slight charring after approximately 1.5 minutes. Visually, the nuggets appeared nearly identical.

Taste and Mouthfeel

Our R&D team conducted a sensory evaluation and found no significant taste differences between the control, chickpea, and red lentil flour-coated nuggets. Mouthfeel across all variations was similar, though the red lentil flour stood out with an enhanced crispiness, making it a preferred option for texture-conscious consumers.

Key Takeaways

Coating Ability: All flours successfully coated the nuggets with just water.

Cooking Performance: Minimal flour loss in oil, with all variations achieving a desirable golden-brown finish.

Taste & Texture: Chickpea and red lentil flours closely matched the control in flavor, with red lentil providing an extra crisp texture.

Suitability: Chickpea and red lentil flours were deemed excellent replacements for plain flour, with red lentil standing out due to its enhanced crispiness.

Conclusion

This study highlights the versatility of chickpea and red lentil flours as viable alternatives to plain flour in plant-based coatings. Their ability to provide an appealing texture, color, and taste makes them excellent choices for food formulators looking to enhance plant-based applications. Red Lentil flour, in particular, offers a unique advantage with its added crispiness, making it an exciting option for creating the next generation of vegan nuggets.