Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes
Document Type : Original research
Authors
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Abstract
Pancakes are popular cereal-based foods, and incorporating mung bean powder is a promising approach to enhance their nutritional quality. The effects of replacing wheat flour with mung bean powder (0, 25, 50, 75, and 100%) on the physicochemical, rheological, and sensory properties of pancake batter and the baked pancakes were investigated. Increasing mung bean substitution significantly increased batter viscosity across all tested spindle speeds, indicating enhanced water-binding capacity and structural stability. Batter color shifted toward darker, greener, and more yellow tones with higher substitution levels. Pancakes formulated with greater amounts of mung bean powder exhibited higher weight, volume, moisture, and ash contents, along with reduced baking loss and density. pH decreased while acidity increased significantly with increased substitution. Nutritional analyses showed a substantial improvement in total phenolic content (TPC) and antioxidant capacity (AC). The TPC increased from 516.5 μg GAE/g in the control to 1323.1 μg GAE/g at 100% substitution. Similarly, AC increased from 36.37% in the control to 77.01% at 100% substitution, representing a 112% enhancement. Texture analysis indicated a progressive reduction in crust hardness with higher mung bean levels, reflecting a softer structure. Sensory evaluation revealed decreased appearance scores at higher substitution levels but improved aroma, flavor, and texture acceptability, with the 75% substitution level achieving the highest overall acceptance. These findings highlight the potential of mung bean powder to create nutritionally enriched, functionally improved pancakes with favorable consumer acceptance.
Keywords
Main Subjects
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Table 1. Effect of mung bean powder substitution on the sensory attributes of pancakes.
Substitution level
Appearance acceptance
Aroma acceptance
Flavor acceptance
Texture acceptance
Overall acceptance
0%
9.0 ± 0.0 a
8.7 ± 0.9 a
8.8 ± 0.5 a
7.0 ± 1.3 c
8.0 ± 0.9 b
25%
8.5 ± 0.5 b
8.0 ± 1.0 b
7.8 ± 0.8 b
7.2 ± 0.8 bc
6.9 ± 1.0 c
50%
7.6 ± 0.6 c
7.4 ± 0.9 c
7.4 ± 0.5 b
7.6 ± 0.6 b
6.5 ± 1.0 c
75%
6.6 ± 0.6 d
8.2 ± 0.8 ab
8.7 ± 0.7 a
8.6 ± 0.5 a
8.6 ± 0.6 a
100%
5.9 ± 0.9 e
8.2 ± 0.9 ab
8.6 ± 0.5 a
8.9 ± 0.4 a
8.1 ± 0.5 b
Results are presented as mean ± standard deviation (N = 20), and different letters within columns indicate significant differences at p < 0.05.
Salehi and Vejdanivahid JFABE 8(2): 17-26,2025
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