Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle

Waffles are a popular wheat-based baked product that can be nutritionally enhanced through partial or complete substitution with legume flours such as mung bean powder, which is rich in protein and bioactive compounds. This study investigated the effects of substituting wheat flour with mung bean powder (۰%, ۵۰%, and ۱۰۰%) on the physicochemical, textural, and sensory properties of waffles. Results showed a significant decrease in batter lightness from ۸۹.۵۸ (۰%) to ۶۹.۱۰ (۱۰۰%), accompanied by a shift in redness from –۶.۳۵ to –۱۰.۹۷ and an increase in yellowness from ۳۸.۵۰ to ۴۴.۶۹. The apparent viscosity of batter exhibited shear-thinning behavior across all formulations; however, viscosity increased significantly at ۱۰۰% substitution (۶۷.۳۴ Pa•s) compared to the control (۳۷.۹۳ Pa•s). The ash content of waffles increased, reaching ۲.۵۷% at full substitution. pH decreased from ۷.۱۰ to ۶.۴۳, whereas acidity rose from ۰.۲۵% to ۰.۴۸% with higher mung bean incorporation. Total phenolic content (TPC) and antioxidant capacity (AC) were significantly enhanced, increasing from ۱۱۶۰.۹ μg GAE/g and ۶۷.۴% in control samples to ۱۶۳۵.۱ μg GAE/g and ۸۱.۲%, respectively, at ۱۰۰% substitution. Color of baked waffles also changed, with lightness decreasing from ۸۲.۸۱ to ۶۵.۷۳, while yellowness increased from ۵۴.۷۳ to ۶۰.۷۱. Hardness increased from ۰.۴۷ to ۱.۱۵ N. Sensory evaluations revealed reduced scores for appearance, aroma, and texture at higher substitution levels, while flavor acceptance remained stable. Of course, the overall acceptance score for all samples remained above ۸, indicating good consumer acceptability.

کلیدواژه ها:

Antioxidant capacity ، Batter ، Overall acceptance ، Phenolic content ، Viscosity