Development and Characterization of Cake Prepared With a Mixture of Mangalo Bean and Rice Flours

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Development and Characterization of Cake Prepared With a Mixture of Mangalo Bean and Rice Flours

May 31, 2021 Agricultural and Food Science 0

The goal of this research was to create a cake using a combination of mangalo bean and rice flours. We created and tested four distinct cake formulas with varied percentages of mangalo flour (MF) and rice flour (RF) (0 percent MF + 100 percent RC, 10% MF + 90 percent RF, 20% MF + 80 percent RF, 30% MF + 70 percent RF). Microbiological, physicochemical, and sensory evaluations were carried out on a formulation containing 30% mangalo and 70% rice (p0.05). All of the parameters were within the suggested ranges. The cake’s low lipid level, high fibre, iron and zinc content, and gluten-free status are just a few of its advantages. Acceptance was 86 percent, and purchase intention was 52 percent, according to our poll. We may infer that combining mangalo bean and rice flours is nutritious, well-accepted, and has high technical potential. In addition, the formulation under study promotes family farming and the traditional Brazilian diet.

Author(s) Details

Ferlando Lima Santos
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Merian Cunha Oliveira
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Adriana Santos Nascimento
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Karina Zanoti Fonseca
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Bruna Aparecida de Souza Machado
National Service of Industrial Training (SENAI, CIMATEC), Salvador, Brazil.

Gustavo Modesto Amorim
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Ana Carolina Chagas Portela
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Ingrid Lessa Leal
National Service of Industrial Training (SENAI, CIMATEC), Salvador, Brazil.

Wagna Piler Carvalho dos Santos
Bahia Federal Instituteof Education, Science e Technology (IFBA), Salvador, Bahia, Brazil.

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