Improving the cake quality by using red kidney bean applied different traditional processing methods

Abstract

This study aimed to evaluate the effects of adding red kidney bean flour subjected to soaking with dehulling, cooking, and roasting substituted with wheat flour on functional, physical, qualitative, and sensorial properties of cake and as compared with control cake. Traditional processing methods affect the functional properties of red kidney bean flour, as emulsion capacity and foaming capacity values increased but oil absorption capacity values decreased. Cooked (CKB) and roasted red kidney bean (RKB) flour samples gave higher water and oil absorption capacity values than raw (R) and soaked and dehulled red kidney bean flour (SDKB). The highest emulsion capacity values were determined with CKB samples, and the highest foaming capacity values determined were with R and RKB samples. Treatments also affected the batter pH of cake; CKB-added cake batter gave the highest pH, but the lowest pH value of cake batter was obtained with R added formula. Cooking treatment showed the highest volume index values in cake samples. SDKB, CKB, and RKB addition in cake formulation gave higher volume index compared with control and R-added cake. Desirable uniformity index values were obtained with R, CKB, and RKB cake samples. All treatments of red kidney bean showed a decrease in firmness values. Red kidney bean flour addition increased the ash and protein amount and decreased the carbohydrate content. Treatments resulted in a decrease in the fat content of cake samples. Control cake sample, CKB, and RKB-added cake samples were found more acceptable according to taste and odor by panelists. In conclusion, due to their beneficial effects, CKB and SDKB might be recommended to be used in cake formulations successfully. Practical applications Processing techniques such as soaking, autoclaving, dehulling, boiling, irradiation, cooking, germination, fermentation, and ultrasound improves the nutritional quality and digestibility of dry beans by reducing the content of anti-nutritional factors and, at the same time, diversifies their use as ingredients by altering their functional properties. There is limited information about bean flour's functional and physico-chemical properties and ultimately affecting product properties and therefore sensory quality and consumer acceptability. Functional properties of flours are important for the development of new food products besides their stability of storage (oxidative rancidity and flavor binding). In this study, three different treatments (soaking–dehulling, cooking, and roasting) on red kidney bean flour were applied and-added cake formulation to compare the physical, chemical, sensorial properties of cake samples with control (wheat flour) and raw red kidney bean flour.