Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

© 2018, Association of Food Scientists & Technologists (India). Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red...

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Main Authors: Pavalee Chompoorat, Patricia Rayas-Duarte, Zorba Josué Hernández-Estrada, Chaowana Phetcharat, Yongyut Khamsee
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/62482
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-624822018-11-29T07:29:18Z Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality Pavalee Chompoorat Patricia Rayas-Duarte Zorba Josué Hernández-Estrada Chaowana Phetcharat Yongyut Khamsee Agricultural and Biological Sciences © 2018, Association of Food Scientists & Technologists (India). Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red kidney bean (RKB) flours and their effect on viscoelastic properties of gluten free cake batter and cupcake quality including consumer acceptance. RKB flours were thermally processed by boiling at 100 °C (0, 20, 30 and 40 min) and drying at 80 °C (3 and 4 h). Rheological properties of cake batter containing 100% RKB flour were tested by creep-recovery and dynamic frequency tests. Batter of RKB flour boiled for 20 min was significantly stiffer with 100 times less deformable character compared to the control. Increase in batter modulus ranged from 2000 times elastic component (G′), 988 times viscous component (G″) and 1805 times complex viscosity (η*) at 20 min boiling. Drying did not have a significant effect on viscoelastic properties. Firmness and height of gluten free RKB cupcake were not affected by heat treatment. RKB gluten free cake after heat-moisture treatment had improved consumer acceptance scores compared to the control. Our findings showed that 20 min boiling and 3 h drying process is adequate for precooked RKB flour. 2018-11-29T07:29:18Z 2018-11-29T07:29:18Z 2018-12-01 Journal 09758402 00221155 2-s2.0-85053684162 10.1007/s13197-018-3428-z https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053684162&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62482
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Pavalee Chompoorat
Patricia Rayas-Duarte
Zorba Josué Hernández-Estrada
Chaowana Phetcharat
Yongyut Khamsee
Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
description © 2018, Association of Food Scientists & Technologists (India). Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red kidney bean (RKB) flours and their effect on viscoelastic properties of gluten free cake batter and cupcake quality including consumer acceptance. RKB flours were thermally processed by boiling at 100 °C (0, 20, 30 and 40 min) and drying at 80 °C (3 and 4 h). Rheological properties of cake batter containing 100% RKB flour were tested by creep-recovery and dynamic frequency tests. Batter of RKB flour boiled for 20 min was significantly stiffer with 100 times less deformable character compared to the control. Increase in batter modulus ranged from 2000 times elastic component (G′), 988 times viscous component (G″) and 1805 times complex viscosity (η*) at 20 min boiling. Drying did not have a significant effect on viscoelastic properties. Firmness and height of gluten free RKB cupcake were not affected by heat treatment. RKB gluten free cake after heat-moisture treatment had improved consumer acceptance scores compared to the control. Our findings showed that 20 min boiling and 3 h drying process is adequate for precooked RKB flour.
format Journal
author Pavalee Chompoorat
Patricia Rayas-Duarte
Zorba Josué Hernández-Estrada
Chaowana Phetcharat
Yongyut Khamsee
author_facet Pavalee Chompoorat
Patricia Rayas-Duarte
Zorba Josué Hernández-Estrada
Chaowana Phetcharat
Yongyut Khamsee
author_sort Pavalee Chompoorat
title Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
title_short Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
title_full Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
title_fullStr Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
title_full_unstemmed Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
title_sort effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053684162&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62482
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