Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition.

Pavalee Chompoorat,Napong Kantanet,Patricia Rayas-Duarte,Zorba J Hernández Estrada

doi:10.3390/foods9050616

Abstract

Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.

Highlights

Red kidney bean (Phaseolus vulgaris L.) is a good source of vegetable protein, insoluble and soluble fiber, and is overall a nutrient-rich food ingredient with a great potential for different food applications [1]
The Red kidney bean (RKB) flour was stored in polyethylene bags at 4 ◦ C, until needed
The almost response of theincomplex shear modulus changed anδupward curve after the onset, linear indicating an increase gel rigidity during changedheating, to an which upward curve after the gelation onset, indicating an increase in gel rigidity reached up to a 94% increase with 25% rice flour, compared to the startingduring

Summary

Introduction

Red kidney bean (Phaseolus vulgaris L.) is a good source of vegetable protein, insoluble and soluble fiber, and is overall a nutrient-rich food ingredient with a great potential for different food applications [1]. Processing including vacuuming and soaking decrease the beany flavor profile of the RKB flour. More studies are needed to fully understand the rheological and sensory properties of the red kidney bean flour and its potential use in bakery products. Gluten-free products are low in nutritional value [3,4], with high carbohydrate, low fiber, high glycemic index, as well as saturated and hydrogenated fatty acids [4]. An example of alternative flours and ingredients that increase the protein and bioactive compounds is germinated

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