Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake

Abstract

The lifelong gluten‐free diet of celiac patients and gluten‐intolerant people prevents their balanced diet mainly due to starch‐rich products. The aim of this study is to determine optimum gluten‐free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten‐free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p < .05). The optimum gluten‐free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 μmol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten‐free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten‐free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten‐intolerant people.