Application of extruded broken bean flour for formulation of
                    gluten-free cake blends

Gomes, Luciana de Oliveira Froes; Santiago, Raquel de Andrade Cardoso; Carvalho, Ana Vania; Carvalho, Rosangela Nunes; Oliveira, Iana Gabriela de; Bassinello, Priscila Zaczuk

doi:10.1590/1678-457X.6521

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Research Paper • Food Sci. Technol (Campinas) 35 (2) • June 2015 • https://doi.org/10.1590/1678-457X.6521 copy

Application of extruded broken bean flour for formulation of gluten-free cake blends

Authorship SCIMAGO INSTITUTIONS RANKINGS

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

Phaseolus vulgaris ; byproducts; technological characteristics; acceptability

Samples^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.		Physical properties^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).
		Moisture	Aw	pH	TTA (%)	WAI (g/g gel)	WSI (%)	L*	a*	b*
CRF	8.77±0.053		0.47±0.004	6.19±0.012	0.15±0.013	2.94±0.123	2.18±0.143	91.05±0.132	-0.13±0.004	5.88±0.053
CBF	8.46±0.044		0.52±0.003	6.46±0.111	1.05±0.011	5.23±0.082	37.46±0.721	84.61±0.014	1.27±0.022	8.09±0.052
EBF	4.91±0.045		0.34±0.005	6.62±0.091	0.99±0.022	7.65±0.451	36.93±2.961	80.58±0.235	2.19±0.031	10.64±0.141
WF	11.06±0.031		0.65±0.001	5.95±0.033	0.15±0.003	2.49±0.053,4	8.43±0.212	88.73±0.053	0.71±0.013	10.49±0.031
CS	10.43±0.112		0.60±0.002	5.01±0.064	0.16±0.013	2.15±0.144	2.27±0.263	93.57±0.331	–0.59±0.005	5.57±0.023
CC	3.81±0.52^a a Results are presented as mean ± standard deviation of three replicates.		0.46±0.00^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	6.96±0.12^a a Results are presented as mean ± standard deviation of three replicates.	0.35±0.04^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).	4.77±0.06^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).	78.31±0.58^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).	88.36±0.09^a a Results are presented as mean ± standard deviation of three replicates.	0.70±0.01d	10.57±0.01^a a Results are presented as mean ± standard deviation of three replicates.
CM45	3.03±0.04^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.		0.48±0.01^a a Results are presented as mean ± standard deviation of three replicates.	6.93±0.29^a a Results are presented as mean ± standard deviation of three replicates.	0.51±0.06^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	8.96±0.35^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	81.18±0.76^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	85.23±0.09^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	1.33±0.03^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).	8.56±0.12d
CM60	2.45±0.03^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).		0.45±0.00^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	6.90±0.10^a a Results are presented as mean ± standard deviation of three replicates.	0.38±0.02^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF. ,^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).	9.27±0.25^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	82.34±0.71^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	83.96±0.05^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).	1.64±0.02^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.	9.21±0.08^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).
CM75	2.49±0.04^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).		0.43±0.00^c c Means with numbers among flours and with letters among cake mixes, when equal and in the same column, do not differ significantly (Tukey test, p < 0.05).	6.74±0.06^a a Results are presented as mean ± standard deviation of three replicates.	0.68±0.05^a a Results are presented as mean ± standard deviation of three replicates.	13.01±0.71^a a Results are presented as mean ± standard deviation of three replicates.	86.03±1.11^a a Results are presented as mean ± standard deviation of three replicates.	82.90±0.14d	1.80±0.01^a a Results are presented as mean ± standard deviation of three replicates.	9.57±0.15^b b Sample: CRF – crude rice flour; CBF – crude bean flour; EBF – extruded bean flour; WF – wheat flour; CS – corn starch; CC – control cake; CM45 – cake mix with 45% of EBF; CM60 – cake mix with 60% of EBF; CM75 – cake mix with 75% of EBF.

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[1] *Corresponding author: priscila.bassinello@embrapa.br