TITLE:
Chemical Composition and Nutritional Evaluation of Cake Made with Flour Mixture of Pigeonpea and Rice
AUTHORS:
Ferlando Lima Santos, Wagna Santos, Bruna Machado, Karina Fonseca, Merian Oliveira, Adriana Nascimento
KEYWORDS:
Legumes, Sensory Evaluation, Food Technology
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.11,
November
29,
2021
ABSTRACT: This study aimed to develop and characterize a cake
based on a flour mixture of pigeonpea and
rice. Four cake formulations of different percentages of pigeonpea flour
(PF) and Rice Flour (RF) (0% PF + 100% RF, 10% PF + 90% RF, 20% PF + 80% RF,
30% PF + 70% RF) were developed based on a traditional formulation.
Microbiological, physicochemical and sensory evaluations were performed. The tasters preferred the mix
formulation containing 30% pigeonpea and 70% rice (p product, with good acceptance and technological potential. This product meets the needs of the food industry, such as: 1) it is gluten-free; 2)
contributes for the adoption of healthy
eating habits; 3) promotes family farming; and 4) stimulates the consumption of regional vegetables
that can be incorporated into school meals menus, rescuing the
consumption habits of rice and beans and
eventually valuing the traditional Brazilian diet. It is worth noting the low lipid, high fiber, iron and zinc content
characteristic of the developed product.