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

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Abstract

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.

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Acknowledgements

This research was funded by Agricultural Research Development Agency (Public Organization), Oklahoma State University and U.S. Department of Agriculture-National Institute of Food and Agriculture (USDA-NIFA). The authors are grateful to acknowledge our funding providers.

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Authors and Affiliations

  1. Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290, Thailand

    Pavalee Chompoorat & Yongyut Khamsee

  2. Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK, 74078, USA

    Patricia Rayas-Duarte

  3. Instituto Tecnológico de Veracruz del Tecnológico Nacional de México, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, 91860, Veracruz, Ver., Mexico

    Zorba Josué Hernández-Estrada

  4. Faculty of Economics, Chiang Mai University, Chiang Mai, 50200, Thailand

    Chaowana Phetcharat

Authors
  1. Pavalee Chompoorat
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  2. Patricia Rayas-Duarte
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  3. Zorba Josué Hernández-Estrada
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  4. Chaowana Phetcharat
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  5. Yongyut Khamsee
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Correspondence to Pavalee Chompoorat.

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Chompoorat, P., Rayas-Duarte, P., Hernández-Estrada, Z.J. et al. Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality. J Food Sci Technol 55, 4937–4944 (2018). https://doi.org/10.1007/s13197-018-3428-z

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  • DOI: https://doi.org/10.1007/s13197-018-3428-z

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