نوع مقاله : مقاله پژوهشی
نویسندگان
1
Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
2
MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
چکیده
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.
چکیده تصویری
کلیدواژهها
موضوعات
عنوان مقاله [English]
Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle
نویسندگان [English]
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Fakhreddin Salehi
1
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Sepideh Vejdanivahid
2
1
Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
2
MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
چکیده [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]
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Antioxidant capacity
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Batter
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Overall acceptance
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Phenolic content
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Viscosity
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