Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake |
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Authors: | Lilia Belghith‐Fendri Fatma Chaari Fatma Kallel Soumaya Zouari‐Ellouzi Raoudha Ghorbel Souhail Besbes Semia Ellouz‐Chaabouni Dhouha Ghribi‐Aydi |
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Affiliation: | 1. Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, Sfax, Tunisia;2. Univ. de Sfax, Unité Analyses Alimentaires, Ecole nationale d'Ingénieurs de Sfax, Sfax, Tunisia;3. Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, Sfax, Tunisia;4. Inst. Supérieur de Biotechnologie de sfax, Sfax, Tunisia |
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Abstract: | Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by‐products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by‐products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L* and a* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes. |
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Keywords: | broad bean pod cakes legume by‐products pea pod |
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