EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY
The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5656 |
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| Summary: | The possibility of the use of mung bean (Vigna radiata L.)
flour, which application is almost unknown in our confectionary, was
presented in this article. This study aimed to evaluate the effects of mung
bean flour on the quality of sucrose-sweetened sponge cake through its
physical and sensory characteristics. Two types of sponge cakes made by a
partial and full substitution of wheat flour with mung bean flour were
proposed. The methods of descriptive sensory analysis were used for a
comparative analysis of the new cakes and the control sucrose-sweetened
sponge cake. The newly obtained baker’s goods were characterized with
good quality characteristics in comparison with those of the cake without
mung bean flour (the control cake-sample). Wheat flour could be replaced
up to 100 % with mung bean flour for the preparation of sponge cakes
without resulting in an unacceptable product in terms of its physical and
sensory characteristics. Increasing mung bean flour up to 50 % had most
significant effect on textural sensory characteristics. On the grounds of the
received results, it can be expected a potential consumer interest in bakery
sweet products enriched with vegetable functional ingredients. |
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| ISSN: | 1582-540X |