Abstract
Managing the quality of pea-enriched cakes made from mixes of wheat and pea flours in various proportions (10, 35, and 60 wt% of pea, flour basis) and with various particle size distributions (0, 50, and 100 wt% of particles < 63 µm) is a challenge for the industry. A “multiobjective” model based on an I-optimal response surface design was set up in a previous study. It allows obtaining target cake structural and textural properties by adjusting several processing parameters (mixing speed and time, baking program). As the model’s ability to correct the variations in cake properties due to variations in flour properties remained to be proven, two case studies concerning the proportion and the particle size of pea flour were studied. A variation of crumb stiffness (24 to 37 kPa), lightness (85.4 to 79.6 in L*), and cell fineness (4.9 to –4.8 in PC1 score) could be observed with the increase in the proportion of pea flour from 0 to 35 wt%, and these variations were properly corrected by the model (corrected values: 28 kPa; 83.2 in L*; 3.7 in PC1 score). A change in the particle size of pea flour caused variations in cake properties inferior to those due to processing reproducibility, except for cake symmetry (7.5 to 10.1 in symmetry index; corrected value: 7.2). A selection of products representative of the diversity of cakes from the original design space was investigated by 11 trained panelists through quantitative descriptive analysis. A convergence between sensory and instrumental results was found concerning structural and textural properties. Additional sensory perceptions such as beany attributes or in-mouth drying aftertaste were pointed out.
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Data Availability
The authors declare that the data supporting the findings of this study are available within the article and its supplementary information files.
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Acknowledgements
The authors thank Marion Beugin and Clotilde Baron for their help with the sensory experiments.
Funding
This work was carried out in the framework of the FLEXIPROCESS project with financial support from the Carnot institute Qualiment. The Carnot Institute Qualiment, AgroParisTech, and the French Ministry of Higher Education, Research and Innovation provided financial support to the authors.
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Highlights
• Flour variability effects were corrected by the process thanks to an I-optimal response surface design.
• The correction efficiency of the multiobjective model was proved for pea/wheat proportions variations.
• A set of instrumental cake properties was shown to be representative of sensory perceptions.
• Target instrumental cake properties were used to find adjusted processing parameters.
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Monnet, A.F., Saint-Eve, A., Michon, C. et al. Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization. Food Bioprocess Technol 15, 459–473 (2022). https://doi.org/10.1007/s11947-021-02679-y
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DOI: https://doi.org/10.1007/s11947-021-02679-y