Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques

Abstract

The present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) flour having high protein content in the production of vegan cake, determine the product properties, and analyze the preferences of consumers. For this purpose, 5 different vegan cakes were produced by adding various concentrations (0, 25%, 50%, 75%, and 100%) of scarlet runner bean flour into wheat flour containing no animal product. Baking properties, physiochemical, biochemical, textural, and sensorial analyses were performed for vegan cakes. Moreover, in sensorial analyses, WASPAS-SWARA method that is one of the multi-criteria decision-making techniques was used and the most preferred cake sample was determined. In the formulation of vegan cakes, increasing concentration of scarlet runner bean flour increased the levels of protein, total phenolic, and antioxidant matter in cakes and they were found to range between 4.29 and 8.70%, 14.19–43.92 (mg/mL gallic acid), and 7.645–34.39%, respectively. On the other hand, with the addition of bean flour, the colors of cake samples got darker and redness values increased. Baking properties did not change but changes were observed in textural properties. Using WASPAS-SWARA analysis, the most preferred cake sample from the aspect of textural properties was found to be C100 that was made of scarlet runner bean flour.