Development and characterization of cake made with a mixture of cowpea and rice flours

IF 0.1 4区 文学 0 LITERATURE, ROMANCE Australian Journal of French Studies Pub Date : 2020-12-31 DOI:10.5897/AJFS2020.1911
M. Oliveira, A. Nascimento, K. Fonseca, B. A. Machado, W. Santos, Ferlando Lima Santos
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Abstract

This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF + 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p < 0.05), that revealed adequate physicochemical and microbiological characteristics. It is worth noticing the low lipid, high fiber, iron and zinc content, and gluten free characteristic of the developed product. The study also showed 91% of acceptance and 66% of purchase intention by the tasters. We conclude that the use of the flour mixture of cowpea and rice produced an innovative, nutritious product with good acceptance and technological potential that stimulates the production of family farming and, at the same time, increases consumption of rice and beans by the Brazilian population.   Key words: Legumes, family farming, Vigna unguiculata, sensory evaluation.
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豇豆粉和米粉混合蛋糕的研制与表征
这项研究开发了一种基于豇豆和大米的面粉混合物的蛋糕配方。开发了四种不同比例的豇豆粉(CF)和米粉(RF)配方(0%CF+100%RF、10%CF+90%RF、20%CF+80%RF、30%CF+70%RF)。进行微生物学、物理化学和感官评价。品尝者更喜欢含有10%豇豆和90%大米的混合配方(p<0.05),这表明了足够的理化和微生物特性。值得注意的是,所开发的产品具有低脂肪、高纤维、铁锌含量和无麸质的特点。研究还显示,品尝者91%的接受率和66%的购买意愿。我们得出的结论是,使用豇豆和大米的面粉混合物生产出了一种创新的、营养丰富的产品,具有良好的可接受性和技术潜力,刺激了家庭农业的生产,同时增加了巴西人口对大米和豆类的消费。关键词:豆科植物,家庭农业,有爪Vigna unguiculata,感官评价。
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来源期刊
CiteScore
0.10
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0.00%
发文量
28
期刊介绍: The Australian Journal of French Studies is an international, fully refereed journal devoted to French literature, culture, society and history. The journal encourages new theoretical engagements and particularly welcomes interdisciplinary approaches. Articles are published in English and French. The majority of numbers are focussed on a specific theme, but numbers on miscellaneous topics will usually be published annually.
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