Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques

Abstract

The present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) 𿿿�our having high protein content in the production of vegan cake, determine the product properties, and analyze the preferences of consumers. For this purpose, 5 different vegan cakes were produced by adding various concentrations (0, 25%, 50%, 75%, and 100%) of scarlet runner bean 𿿿�our into wheat 𿿿�our containing no animal product. Baking properties, physiochemical, biochemical, textural, and sensorial analyses were performed for vegan cakes. Moreover, in sensorial analyses, WASPAS-SWARA method that is one of the multi-criteria decision-making techniques was used and the most preferred cake sample was determined. In the formulation of vegan cakes, increasing concentration of scarlet runner bean 𿿿�our increased the levels of protein, total phenolic, and antioxidant matter in cakes and they were found to range between 4.29 and 8.70%, 14.19–43.92 (mg/mL gallic acid), and 7.645–34.39%, respectively. On the other hand, with the addition of bean 𿿿�our, the colors of cake samples got darker and redness values increased. Baking properties did not change but changes were observed in textural properties. Using WASPAS-SWARA analysis, the most preferred cake sample from the aspect of textural properties was found to be C100 that was made of scarlet runner bean 𿿿�our.