Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies

Abstract

Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off‐flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off‐flavors in pulses; however, these strategies are not often combined in a single‐food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples. Yellow‐eyed (YE) beans were soaked for 24 hr, dried in an oven (treated), and then ground to form flour using a kitchen mill. The check‐all‐that‐apply scores revealed that brownies made with 100% YE flour had nutty and beany flavors. However, consumer liking of brownies made with 50:50 and 25:75 all‐purpose (AP):YE‐treated flour blends, respectively, were not significantly different from the control brownies made with AP flour. Starch content varied significantly among the treated (42.9 ± 3.2%, P < 0.05) and untreated YE bean flour samples (35.3 ± 1.9%). The treated YE flour showed the highest water absorption index, 3.69 ± 0.12. Overall, combining soaking and the use of chocolate were successful strategies to reduce off‐flavors in cake‐style brownies, which suggest that up to 50% treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. Practical Application Soaking yellow‐eyed (YE) beans prior to milling, combined with the use of chocolate were successful strategies to mask off‐flavors in cake‐style brownies. The significance of the findings of this study lies in the fact that treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. The use of these strategies has the potential to increase the consumption of pulse flours in Canada.

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

“…(2020) in which different pulse flours partially replaced wheat in bread formulation, English et al. (2019) in which brownies formulated with more than 75% by weight of dry bean flour were reported to have a strong aftertaste, Aziah et al. (2012) in which chickpea flour partially replaced wheat flour in cookies, and Paladugula (2020) in which pea substituted wheat flour in pancake production.…”

“…Aftertaste can be described as a perception of residual flavor after food leaves the mouth (Horio & Kawamura, 1990) and has been often reported in literature. The sensory notes characterizing the aftertaste may not be specified as in studies by Bourré, McMillin, et al (2019 in which different pulse flours partially replaced wheat in bread formulation, English et al (2019) in which brownies formulated with more than 75% by weight of dry bean flour were reported to have a strong aftertaste, Aziah et al (2012) in which chickpea flour partially replaced wheat flour in cookies, and Paladugula (2020) in which pea substituted wheat flour in pancake production. Cake containing pea protein isolate as an egg replacer exhibited an aftertaste that was described as strange (Hoang, 2012).…”

“…Pea protein isolate incorporated in cake as an egg replacer imparted an off‐flavor suggested to be characteristic of pea (Hoang, 2012). Brownies formulated from 100% dry bean flour or a dry bean (75%)‐wheat (25%) flour mixture were described as bitter, sour, nutty, bland, and beany (English et al., 2019). The effect of the extent of inclusion of bambara groundnut flour in food formulations on the flavor of the products, especially due to the beany flavor was demonstrated in wheat biscuits (Okafor et al., 2015).…”

Enrichment of Cakes and Cookies with Pulse Flours. A Review

“…The differences observed with other articles may be due to the presence of particles with larger sizes in this study (up to 425 microns) that can generate a sandy feeling in the final cake. This could also be due to the fact that the beans were hydrated for 16 hours and then dried before milling, unlike other studies that involved directly milling the legumes, which could change the characteristics of the obtained flours [88] .…”

Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)

“…However, the performance and ultimate application of pulses in different foods will depend largely on their ability to mimic soybean flours for functional properties. Recently, there has been a number of studies on nutritional and functional characterization of pulse flours (Avanza et al., 2012; Du et al., 2015; English et al., 2019; Ferawati et al., 2019; Ghumman et al., 2016; Kaur & Sandhu, 2010; Ma et al., 2011; Maskus et al., 2016; Parmar et al., 2017; Sreerama et al., 2012; Tiwari, Tiwari, et al, 2008). However, earlier studies focused mostly on the investigation of properties of whole seed flours of few pulses/varieties, except those by Ma et al.…”