Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition
Open Access
- 10 May 2020
- Vol. 9 (5), 616
- https://doi.org/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.This publication has 38 references indexed in Scilit:
- Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory qualityFood Chemistry, 2017
- Celiac disease: Overview and considerations for development of gluten-free foodsFood Science and Human Wellness, 2016
- Gluten free diet and nutrient deficiencies: A reviewClinical Nutrition, 2016
- Cowpea protein isolates: Functional properties and application in gluten-free rice muffinsLWT, 2015
- Effects of germination on the nutritive value and bioactive compounds of brown rice breadsFood Chemistry, 2015
- Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and HealthComprehensive Reviews in Food Science and Food Safety, 2014
- Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffinsInternational Journal of Food Science & Technology, 2014
- Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffinsFood Hydrocolloids, 2014
- Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivarsLWT, 2013
- Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flourFood Hydrocolloids, 2010