Chemical Composition and Nutritional Evaluation of Cake Made with Flour Mixture of Pigeonpea and Rice  

作　　者：Ferlando Lima Santos Wagna Santos Bruna Machado Karina Fonseca Merian Oliveira Adriana Nascimento Ferlando Lima Santos;Wagna Santos;Bruna Machado;Karina Fonseca;Merian Oliveira;Adriana Nascimento(Federal University of Reconcavo da Bahia (UFRB), Cruz das Almas, Brazil)

机构地区：[1]Federal University of Reconcavo da Bahia (UFRB), Cruz das Almas, Brazil

出　　处：《Food and Nutrition Sciences》2021年第11期1164-1176,共13页食品与营养科学（英文）

摘　　要：This study aimed to develop and characterize a cake based on a flour mixture <span>of pigeonpea and rice. Four cake formulations of different percentages of</span> 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 <span>were performed. The tasters preferred the mix formulation containing 30%</span> pigeonpea and 70% rice (p < 0.05). This formulation presented adequate physicochemical and microbiological characteristics. The study also showed 90% acceptance and 70% purchase intention by the tasters. It is concluded that the use of a flour mixture of pigeonpea and rice allows an innovative, nutritious <span>product, with good acceptance and technological potential. This product</span> meets the needs of the food industry, such as: 1) it is gluten-free;2) contributes for <span>the adoption of healthy eating habits;3) promotes family farming;and 4)</span> <span>stimulates the consumption of regional vegetables that can be incorporated</span> into school meals menus, rescuing the consumption habits of rice and beans <span>and eventually valuing the traditional Brazilian diet. It is worth noting th</span>e <span>low lipid, high fiber, iron and zinc content characteristic of the developed</span> product.This study aimed to develop and characterize a cake based on a flour mixture <span>of pigeonpea and rice. Four cake formulations of different percentages of</span> 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 <span>were performed. The tasters preferred the mix formulation containing 30%</span> pigeonpea and 70% rice (p < 0.05). This formulation presented adequate physicochemical and microbiological characteristics. The study also showed 90% acceptance and 70% purchase intention by the tasters. It is concluded that the use of a flour mixture of pigeonpea and rice allows an innovative, nutritious <span>product, with good acceptance and technological potential. This product</span> meets the needs of the food industry, such as: 1) it is gluten-free;2) contributes for <span>the adoption of healthy eating habits;3) promotes family farming;and 4)</span> <span>stimulates the consumption of regional vegetables that can be incorporated</span> into school meals menus, rescuing the consumption habits of rice and beans <span>and eventually valuing the traditional Brazilian diet. It is worth noting th</span>e <span>low lipid, high fiber, iron and zinc content characteristic of the developed</span> product.

关 键 词：Legumes Sensory Evaluation Food Technology 

分 类 号：S51[农业科学—作物学]