Effect of red kidney bean flour on the quality of steam cakes

Nareumon Hunprasert and Somchai Suriyasiributr

Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology

Srinakharinwirot University

Abstract

Methods

Conclusion

Result and Discussion

Table 2 - The effect of red kidney bean flour on the color of steam cakes

*All the readings were repeated 3 times and the data are in their mean values ± standard deviation (n=3). The mean values with different superscripted letters in the same column and section are significantly different (p < 0.05).

2. The effect of red kidney bean flour on the Physical analysis

The objective of this work was to study the effects of red kidney bean (Phaseolus vulgaris L.) flour (RKF) on sensory evaluation, color, total phenolic compound. Red kidney bean were then finely ground, sieved and stored at 4˚C in air tight containers, The study of red kidney bean flour on the physico-chemical analysis on total phenolic compound (33.42 mg/ml), water holding capacity (397.25%), moisture content (11.63 %). The substitution of wheat flour by RKF at 10%, 20%, and 30% levels resulted on color (the L value and the b value ) were increase from 0% to 30% and the sensory properties were not significantly different (p < 0.05)

References[1] Barampama, Z. and Simard, R.E. (1993) Nutrient Composition, Protein Quality and Antinutritional Factors of SomeVarieties of Dry Beans (Phaseolus vulgaris) Grown in Burundi. Food Chemistry, 47, 159-

167.http://dx.doi.org/10.1016/0308-8146(93)90238-B

[2] Olson, A.C., G.M. Gray, M.R. Gumbmann, C.R.Sell, and J.R. Wagner. 1981. Flatus causing factors in legumes, pp.277- 294. In R.L. Ory (ed.). Antinutrients and Natural Toxicants in Foods. Food and Nutrition Press, Connecticut.

[3] Plaut, M., Zelcbuch, B. and Guggebheim, K. (1953) Nutritive and Baking Properties of Carob Germ flour. Bulletin of the Research Council of Israel, 3, 129-131.

Sample MC (%)Total phenolic

compound (mg/ml)

WHC (%)Color

L* A* B*

Red kidney bean flour

(RKF)11.63 ± 0.03 33.42 ± 0.01 397.25 ± 4.72 77.83 ± 0.13 3.26 ± 0.26 10.77 ± 0.38

Table 1 - The effect of red kidney bean flour on the quality of steamed cake

1. The study of red kidney bean flour on the physico-chemical analysis

*All the readings were repeated 3 times and the data are in their mean values ± standard deviation (n=3). MC = Moisture content; WHC = Water Holding Capacity

0.00

1.00

2.00

3.00

4.00

5.00

6.00

10% 20% 30%

Sens

ory

scor

e

Substitution levels

Texture

Color

Odor

Teste

Overall

Fig.1 Comparison of the sensory properties of steam cakes with rad-kidney bean flour (RKF) substitution at 10%, 20%, and 30% levels

Chemical analysis- Moisture content- Total phenolic compound Physical analysis- Color ( L, a, b )- Water Holding Capacity (WHC)

The ratio of wheat flour (WF) with red kidney bean flour (RKF)

WF (g) RKF (g)

100 0

90 10

80 20

70 30

Chemical analysis- Moisture content- Total phenolic compound Physical analysis- Color ( L, a, b )- Sensory evaluation

Size 80

mesh

1. Study quality of red kidney bean flour (RKF)

2. Study effect of RKF on the quality of steamed cake

Bakery foods are the chief cereal products available to consumers and cake has been the principal food around the world. Hence an increased consumer demand is experienced for nutritious ,The steam cakes can nutritional value as well.

Red Kidney beans (Phaseolus vulgaris L.) are good sources of important nutrients with 22.7% protein, 3.5% mineral matter, 1% fat, 5.1%,crude fiber, and 57.7% total carbohydrates and which include reduced risk of heart disease and colon cancer . The functional properties of legume proteins such as chick pea flour(Cicer arietinum L.), pea protein isolate (Pisum sativum L.), and carob germ flour (Ceratonia siliqua L.) have been used in the preparation and development of bakery products, soups, extruded products and ready-to-eat snacks

Introduction

Objectives

➢ The substitution of wheat flour by RKF resulted on total phenolic compound (33.42 mg/ml), water holding capacity (397.25%) and moisture content (11.63 %)

➢ The substitution of wheat flour by RKF resulted on sensory evaluation are found to affect consumer acceptance of an interactive medium

SampleTotal phenolic

compound (mg/ml) Color

Control ไม่พบ L a b

10% 24.42±0.02c 73.26±0.33a 5.32±0.96b 36.10±0.15a

20% 33.06±0.05ba 66.23±0.56b 4.88±0.24b 26.59±0.30b

30% 35.41±0.14a 62.79±2.48c 5.33±0.30b 23.57±1.05c

❖Effect of red kidney bean flour on the quality of steam cakes were substitution at 10%, 20%, and 30% levels

❖To evaluate the physico-chemical properties of the red kidney bean flour and the steam cakes