Muffins adicionados de farinha de feijão de diferentes classes

Abstract

Five formulations of muffins, with partial substitution of wheat flour for different classes of bean flour (white, red, “carioca” and black) were carried out, and their physical properties, chemical composition and sensorial attributes were assessed in this study. The standard muffin (MP) had wheat flour, milk, eggs, soy oil, baking powder and sugar as ingredients. The wheat flour was partially substituted (30%) in the other muffins by white bean (MFB), red bean (MFV), “carioca” bean (MFC) and black bean (MFP) flour. The coloration of the products, evaluated by the color attributes L*, a* and b*, differed on the surface, although more befitting results to the beans teguments were observed in the core of the muffins. Regarding this aspect, the core showed lower luminosity in the MFP, a greater value of the a* attribute in the MFV and MFC, and the following ascending order on the values of the b* attribute: MFP, MFV, MFC, MFB to MP. The substitution of wheat flour by bean flour resulted in higher yields and lower weight loss when baking the muffins. These findings suggest that the bean flours conferred a greater capacity of retaining water in the muffins, even though the final volume of the products did not differ. Nutritionally, the increment of nutritional values occurs with the level increase of mineral matter, protein, dietary fiber and total phenolic compounds, in detriment of digestible carbohydrates and caloric value. Regarding the sensorial attributes, MFV and MFC presented a lower acceptance in the aspects of odor, flavor and texture, in addition to a lower intention of purchase in the acceptability test; the MFV was also the least preferred muffin elected by the taste testers in the preference ranking test. Overall, the MFP stood out due to its greater nutritional quality and equivalence to the MP regarding the physical properties, sensorial attributes and price.