Abstract
This study aimed to develop and characterize a cake based on a flour mixture of pigeonpea and rice. Four cake formulations of different percentages of pigeonpea flour (PF) and Rice Flour (RF) (0% PF + 100% RF, 10% PF + 90% RF, 20% PF + 80% RF, 30% PF + 70% RF) were developed based on a traditional formulation. Microbiological, physicochemical and sensory evaluations were performed. The tasters preferred the mix formulation containing 30% pigeonpea and 70% rice (p product, with good acceptance and technological potential. This product meets the needs of the food industry, such as: 1) it is gluten-free; 2) contributes for the adoption of healthy eating habits; 3) promotes family farming; and 4) stimulates the consumption of regional vegetables that can be incorporated into school meals menus, rescuing the consumption habits of rice and beans and eventually valuing the traditional Brazilian diet. It is worth noting the low lipid, high fiber, iron and zinc content characteristic of the developed product.
Highlights
Grains legumes are a group of food with great relevance in the national and international scenario due to their nutritional and socioeconomic value
This study aimed to develop and characterize a cake based on a flour mixture of pigeonpea and rice
water absorption index (WAI) is a parameter that indicates the integrity of starch granules and the ability to absorb water when gelatinized [22]
Summary
Grains legumes are a group of food with great relevance in the national and international scenario due to their nutritional and socioeconomic value. In Brazil, family farming is the main staple food supplier and plays a decisive role in food cultivation for the domestic market. Millsp) is a legume (family Fabaceae) brought from India to Brazil and Guianas, where it has gained the status of an important source of human food. It is popularly known as “guandu”, “guando”, “gandu”, “andu” or pigeon pea, depending on the region where it is cultivated [3]
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