Desarrollo y evaluación sensorial de galletitas de jengibre con sustitución parcial de harina de trigo por harina de arroz y lenteja (Gallentinas)

background: the proposal to elaborate cookies with rice and lentil flour emerged out of considering the importance of good nutrition for health, the tendency of the population towards eating convenience foods, the opportunity to add legumes to baked products as a healthy alternative, and the search for a new option with ingredients of plant origin, which provide complete protein and fiber. objective: to develop and evaluate a simple sweet cookie by replacing 50% of wheat flour for 30% of lentil flour and 20% of rice flour. methodology: we developed two varieties of sweet craft cookies: gingersnaps, made with wheat flour, and gallentinas, made with flour mixture. we calculated the theoretical chemical composition of macronutrients, fiber and protein quality. a sensory evaluation of acceptability was conducted to evaluate color, crispness, flavor and overall acceptability through a nine-point hedonic scale. 100 untrained tasters participated. we applied the student test for related samples, comparing the results of the two groups. results: the energy value and the content of carbohydrates and lipids of both cookies were similar. the gallentinas showed 56.95% more fiber. the protein intake and the pdcaas of the flours were higher in gallentinas in 25% and 50% respectively. both cookies were well received. statistically, there were no significant differences in flavor, crispness and overall acceptability, but yes in color, gallentinas being the most accepted. conclusions: the gallentinas are a healthier choice for the general population and especially for vegetarians.