Development and Characterization of Cake Prepared With a Mixture of Mangalo Bean and Rice Flours

Abstract

This study aimed to develop a cake based on a mixture of mangalo bean and rice flours. We formulated and analyzed four formulations of cakes containing different percentages of mangalo flour (MF) and rice flour (RF) (0% MF + 100% RC, 10% MF + 90% RF; 20% MF + 80% RF, 30% MF + 70% RF). The formulation containing 30% of mangalo and 70% of rice was selected for microbiological, physicochemical and sensory evaluations (p <0.05). All parameters were within the recommended specifications. Among the beneficial characteristics of the cake are its low lipid content, high fiber, iron and zinc content, and freedom from gluten. Our survey showed 86% of acceptance and 52% of purchase intention. We can conclude that the use of a mixture of mangalo bean and rice flours is nutritious and well accepted, with good technological potential. In addition to that, the studied formulation fosters family farming and the traditional Brazilian diet.