Development of Churros Substituted with Soy Flour and Chickpeas as a Source of Protein Snack for Adolescent

Abstract

Background: Soy flour and chickpeas are food ingredients with high protein content, making them suitable as raw materials for churros as a protein-rich snack for adolescents, who require adequate protein during their growth period. The aim of this study was to develop churros products with soy flour and chickpea substitution to wheat flour as a protein-rich snack for adolescents.

Research Methods: This study used an experimental design with a completely randomized design (CRD) of 1 factor and 3 treatments, carried out in several stages: formulation development, organoleptic testing, and proximate analysis.

Research Result: The results showed significant differences in color and texture parameters, but no significant differences in aroma and taste. The selected churros formula contained 451 kcal of energy, 12% protein, 27.84% fat, 37.98% carbohydrates, 20.46% moisture, and 1.71% ash per 100 g. A serving size of 50 g churros contributes 9% of the protein RDA for male and female adolescents aged 13–15 years.

Conclusion: The churros product can be claimed as a protein source snack, as it contributes 20% per 100 g to the general recommended dietary allowance. The product is suitable for adolescent with high protein needs for growth.