Effect of Mung Bean on Physicochemical Properties of Waffle Premix Flour and Its Sensory Acceptability

DOI

10.2991/978-94-6463-500-3_17How to use a DOI?

Keywords

Legume; Mung Bean; Premix Flour; Waffle

Abstract

This study aimed to determine the physicochemical properties and sensory perception of waffle instant premix added with mung bean flour. Mung bean flour was included as one of the ingredients, substituting wheat flour in varying proportions starting from 20 to 80%. The results showed that bulking density slightly increased as the percentage of mung bean increased, whereas swelling capacity slightly decreased. Water holding capacity had significantly increased from 17.71% to 68.88%. Meanwhile, water activity and moisture content of instant premix flour decreased from 90.73 to 75.27, 0.59 to 0.44, and 9.14 to 4.29%, respectively. Compared with wheat flour, instant premix containing mung bean had higher values of crude protein content. The darkening was noticeable by the panellist, where both instant premix flour and waffle showed a decreasing tendency for the L* value, while a* and b* increased. Using the Just-About-Right (JAR) scale, it is evident that the weakness of the mung bean waffle is its too little fluffiness, which influenced overall liking the most. Nevertheless, the acceptability sensory evaluation showed high panellist acceptance on overall liking of waffles with 20% mung bean addition with a rating of like moderately, seven on a 9-point hedonic scale. Considering these results, the expansion of the mung bean as a potential ingredient to combat malnutrition can be included to produce an instant premix waffle.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Maizana Afiqah Mohamad
AU  - Siti Suhara Ramli
AU  - Fadhilah Jailani
PY  - 2024
DA  - 2024/08/29
TI  - Effect of Mung Bean on Physicochemical Properties of Waffle Premix Flour and Its Sensory Acceptability
BT  - Proceedings of the International Conference on Science Technology and Social Sciences – Physics, Material and Industrial Technology (ICONSTAS-PMIT 2023)
PB  - Atlantis Press
SP  - 186
EP  - 199
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-500-3_17
DO  - 10.2991/978-94-6463-500-3_17
ID  - Mohamad2024
ER  -