Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis
Ine Heetesonne,
Elke Claus,
Ingrid De Leyn,
Koen Dewettinck,
Melissa Camerlinck,
Joachim J. Schouteten,
Filip Van Bockstaele
Affiliations
Ine Heetesonne
Research Group Food Structure and Function, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
Elke Claus
Research Group Food Structure and Function, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
Ingrid De Leyn
Research Unit of Cereal and Feed Technology, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
Koen Dewettinck
Research Group Food Structure and Function, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
Melissa Camerlinck
Research Centre of AgroFoodNature, HOGENT University of Applied Sciences and Arts, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
Joachim J. Schouteten
Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
Filip Van Bockstaele
Research Group Food Structure and Function, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto bean) in a cake application with a 40% wheat flour substitution, alongside a control cake. Physicochemical analysis and sensory analysis using a consumer panel (n = 124) and instrumental analysis (GC E-nose) were conducted. The liking scores for the pulse-containing cakes were significantly lower compared to the control cake, but half of the participants preferred a pulse-containing cake, indicating their market potential. Both instrumental analysis and sensory evaluation identified the chickpea and faba bean cakes as most similar to the control, while the pea cake was the most divergent. This cake was described as beany and grassy by consumers, negatively affecting the overall acceptance. Consumers in the sensory study had difficulties in distinguishing between the chickpea and faba bean cakes. Similarly, based on the volatile profiles, the chickpea and faba bean cakes demonstrated the closest relationship. The alignment between sensory data and E-nose results supports the added value of instrumental techniques such as the GC E-nose in sensory research.
