title: Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.
abstract: Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L*and a*color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.
authors.affiliation: Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia. liliabelghithfendri@gmail.com.
authors.forename: Lilia
authors.initials: L
authors.lastname: Belghith-Fendri
authors.affiliation: Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
authors.forename: Fatma
authors.initials: F
authors.lastname: Chaari
authors.affiliation: Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
authors.forename: Fatma
authors.initials: F
authors.lastname: Kallel
authors.affiliation: Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
authors.forename: Soumaya
authors.initials: S
authors.lastname: Zouari-Ellouzi
authors.affiliation: Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
authors.forename: Raoudha
authors.initials: R
authors.lastname: Ghorbel
authors.affiliation: Univ. de Sfax, Unité Analyses Alimentaires, Ecole nationale d'Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia.
authors.forename: Souhail
authors.initials: S
authors.lastname: Besbes
authors.affiliation: Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.|Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
authors.forename: Semia
authors.initials: S
authors.lastname: Ellouz-Chaabouni
authors.affiliation: Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.|Inst. Supérieur de Biotechnologie de sfax, Route de Soukra, 3038, Sfax, Tunisia.
authors.forename: Dhouha
authors.initials: D
authors.lastname: Ghribi-Aydi
mesh_terms: D001939:Bread / Q000032:analysis; D003116:Color; D003258:Consumer Behavior; D004043:Dietary Fiber; D005433:Flour; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006801:Humans; D018532:Pisum sativum / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D013649:Taste; D031307:Vicia faba / Q000737:chemistry*
keywords: broad bean pod; cakes; legume by-products; pea pod