EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY
The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5656 |
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| author | PETYA N. RAEVA MARIANNA R. BAEVA DIMITAR R. DIMITROV |
| author_facet | PETYA N. RAEVA MARIANNA R. BAEVA DIMITAR R. DIMITROV |
| author_sort | PETYA N. RAEVA |
| collection | DOAJ |
| description | The possibility of the use of mung bean (Vigna radiata L.)
flour, which application is almost unknown in our confectionary, was
presented in this article. This study aimed to evaluate the effects of mung
bean flour on the quality of sucrose-sweetened sponge cake through its
physical and sensory characteristics. Two types of sponge cakes made by a
partial and full substitution of wheat flour with mung bean flour were
proposed. The methods of descriptive sensory analysis were used for a
comparative analysis of the new cakes and the control sucrose-sweetened
sponge cake. The newly obtained baker’s goods were characterized with
good quality characteristics in comparison with those of the cake without
mung bean flour (the control cake-sample). Wheat flour could be replaced
up to 100 % with mung bean flour for the preparation of sponge cakes
without resulting in an unacceptable product in terms of its physical and
sensory characteristics. Increasing mung bean flour up to 50 % had most
significant effect on textural sensory characteristics. On the grounds of the
received results, it can be expected a potential consumer interest in bakery
sweet products enriched with vegetable functional ingredients. |
| format | Article |
| id | doaj-art-b0da1a156ccf451cb20e333aed8bdac5 |
| institution | Kabale University |
| issn | 1582-540X |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-b0da1a156ccf451cb20e333aed8bdac52025-01-10T11:05:56ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2024-09-0125327728610.29081/ChIBA.2024.591EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITYPETYA N. RAEVA 0 MARIANNA R. BAEVA 1 DIMITAR R. DIMITROV 2 University of Food Technologies, Faculty of Economics, Department of Catering and Nutrition, 26 Maritsa Blvd., 4002 Plovdiv, BulgariaAgricultural Academy, Institute of Viticulture and Enology, Department of Selection, Enology and Chemistry, 1 Kala Tepe str. 5800, Pleven, BulgariaAgricultural Academy, Institute of Viticulture and Enology, Department of Selection, Enology and Chemistry, 1 Kala Tepe str. 5800, Pleven, BulgariaThe possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods were characterized with good quality characteristics in comparison with those of the cake without mung bean flour (the control cake-sample). Wheat flour could be replaced up to 100 % with mung bean flour for the preparation of sponge cakes without resulting in an unacceptable product in terms of its physical and sensory characteristics. Increasing mung bean flour up to 50 % had most significant effect on textural sensory characteristics. On the grounds of the received results, it can be expected a potential consumer interest in bakery sweet products enriched with vegetable functional ingredients. https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5656descriptive sensory analysismung bean (vigna radiata l.) flourphysical characteristicssucrose-sweetened sponge cake |
| spellingShingle | PETYA N. RAEVA MARIANNA R. BAEVA DIMITAR R. DIMITROV EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry descriptive sensory analysis mung bean (vigna radiata l.) flour physical characteristics sucrose-sweetened sponge cake |
| title | EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY |
| title_full | EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY |
| title_fullStr | EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY |
| title_full_unstemmed | EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY |
| title_short | EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY |
| title_sort | effects of mung bean flour on sponge cake quality |
| topic | descriptive sensory analysis mung bean (vigna radiata l.) flour physical characteristics sucrose-sweetened sponge cake |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5656 |
| work_keys_str_mv | AT petyanraeva effectsofmungbeanflouronspongecakequality AT mariannarbaeva effectsofmungbeanflouronspongecakequality AT dimitarrdimitrov effectsofmungbeanflouronspongecakequality |