نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران.
2 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Waffles are a popular wheat-based baked product that can be nutritionally enhanced through partial or complete substitution with legume flours such as mung bean powder, which is rich in protein and bioactive compounds. This study investigated the effects of substituting wheat flour with mung bean powder (0%, 50%, and 100%) on the physicochemical, textural, and sensory properties of waffles. Results showed a significant decrease in batter lightness from 89.58 (0%) to 69.10 (100%), accompanied by a shift in redness from –6.35 to –10.97 and an increase in yellowness from 38.50 to 44.69. The apparent viscosity of batter exhibited shear-thinning behavior across all formulations; however, viscosity increased significantly at 100% substitution (67.34 Pa•s) compared to the control (37.93 Pa•s). The ash content of waffles increased, reaching 2.57% at full substitution. pH decreased from 7.10 to 6.43, whereas acidity rose from 0.25% to 0.48% with higher mung bean incorporation. Total phenolic content (TPC) and antioxidant capacity (AC) were significantly enhanced, increasing from 1160.9 μg GAE/g and 67.4% in control samples to 1635.1 μg GAE/g and 81.2%, respectively, at 100% substitution. Color of baked waffles also changed, with lightness decreasing from 82.81 to 65.73, while yellowness increased from 54.73 to 60.71. Hardness increased from 0.47 to 1.15 N. Sensory evaluations revealed reduced scores for appearance, aroma, and texture at higher substitution levels, while flavor acceptance remained stable. Of course, the overall acceptance score for all samples remained above 8, indicating good consumer acceptability.
کلیدواژهها [English]
)