Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis

Area of Science:

• Food Science
• Sensory Science
• Analytical Chemistry

Background:

• Pulses offer nutritional and environmental advantages but possess off-flavors that hinder bakery product integration.
• Wheat flour substitution with pulses in baked goods is an area of interest for enhancing health benefits.

Purpose of the Study:

• To characterize five pulse types (faba bean, chickpea, lentil, pea, pinto bean) in cakes using 40% wheat flour substitution.
• To evaluate the impact of pulse incorporation on cake physicochemical properties and sensory acceptance.
• To compare consumer sensory data with instrumental analysis (GC E-nose) for understanding flavor profiles.

Main Methods:

• Physicochemical analysis of pulse-containing cakes.
• Sensory evaluation by a consumer panel (n=124).
• Instrumental analysis using Gas Chromatography-Electronic Nose (GC E-nose) to profile volatile compounds.

Main Results:

• Pulse-containing cakes received lower liking scores than the control, yet 50% of consumers showed preference for them, indicating market viability.
• Chickpea and faba bean cakes were sensorially and instrumentally closest to the control cake.
• Pea cakes were most distinct, characterized by 'beany' and 'grassy' notes, negatively impacting acceptance.

Conclusions:

• Chickpea and faba bean show promise for pulse-based cake formulations due to their minimal flavor impact.
• The GC E-nose is a valuable tool for sensory research, correlating well with consumer perception of volatile profiles.
• Addressing off-flavors remains key to successfully incorporating pulses into bakery products.