Introduction:

The incorporation of alternative food matrices in baked goods is a strategy for producing healthier vegan foods.

Objective:

Develop vegan brownies and obtain the physicochemical composition and microbiological and sensorial aspects.

Material and methods:

Four formulations were developed, F1 (bean-free), F2 (45% beans and 11% cocoa), F3 (45% beans and 6% cocoa) and F4 (60% beans). For production, the ingredients were multiprocessed with water and the dough obtained was baked. Water activity was checked on the Aqualab Series 3TE. The microbiological quality was analyzed at 0, 5, 10, 15 and 20 days. In the sensory analysis, the Hedonic Scale acceptance test was used. The proximate composition was determined and the energy value was calculated according to the Atwater conversion factors.

Results:

Formulations F3 and F4 were sensorially accepted. Despite the high-water activity, the brownies showed microbiological stability and, when stored under refrigeration, they can be consumed within 20 days. The products had significant levels of moisture, ashes, proteins and dietary fiber, and had a lower caloric value (219,3 kcal) than omnivorous formulations available in the literature (320 - 468 kcal).

Conclusion:

The developed brownies presented viable physicochemical, microbiological and sensory characteristics, stimulating the vegan bakery and dessert market.