Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake. Issue 10 (20th September 2016)

• Record Type: Journal Article
• Authors: Belghith‐Fendri, Lilia; Chaari, Fatma; Kallel, Fatma; Zouari‐Ellouzi, Soumaya; Ghorbel, Raoudha; Besbes, Souhail; Ellouz‐Chaabouni, Semia; Ghribi‐Aydi, Dhouha
• Is Part Of: Journal of food science. Volume 81:Issue 10(2016)
• Page Start: C2360
• Page End: C2366
• Publication Date: 2016-09-20
• Subjects: broad bean pod -- cakes -- legume by‐products -- pea pod; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13448
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by‐products, pea pods (PPs) ( Pisum sativum L.) and broad bean pods (BBPs) ( Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by‐products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L * and a * color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.