Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley and Sons Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The lifelong gluten-free diet of celiac patients and gluten-intolerant people prevents their balanced diet mainly due to starch-rich products. The aim of this study is to determine optimum gluten-free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten-free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p <.05). The optimum gluten-free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 ?mol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten-free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten-free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten-intolerant people. © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Açıklama
Anahtar Kelimeler
gluten-free cake, kidney bean pod, multifactorial optimization, Phaseolus vulgaris L.
Kaynak
Food Science and Nutrition
WoS Q Değeri
Scopus Q Değeri
Q1
