325: Plant-Based High-Protein Cupcakes Made With Mung Bean: Development and Characterization of Physicochemical Properties and Consumer Perception

Introduction

Plant-based diets might offer numerous health benefits. American consumers have purchased plant-based products whose market is expected to grow by 12.3% in the next 5 years. This study was focused on determining how mung bean (Vigna radiata) levels affected physicochemical characteristics and consumer perception of plant-based high-protein cupcakes.

Methods

Four dehulled mung bean levels (T1-52%, T2-62%, T3-72%, T4-82%; by weight of the remaining fixed ingredients) were studied. Raw mung beans were microwave-heated for 90 sec and subsequently ground and mixed with coconut milk, vanilla, salt, and sugar. This batter was baked for 21 min at 177°C. Texture profile analysis, color, water activity, and fat, protein, and moisture contents were measured on the freshly-baked samples. Following a randomized complete block design, consumers (n=94) evaluated liking for appearance, color, aroma, flavor, texture, sweetness, and overall-quality using a 9-point hedonic scale. Purchase intent (PI) before and after health claims on protein content was evaluated. Data on physicochemical characteristics and consumer perception were analyzed using ANOVA/the Tukey’s adjustment (α=0.05). PI was analyzed using a McNemar’s test. All tests were done in triplicate.

Results

Baking yield and protein content significantly increased with increasing mung bean levels, from 81.41% for T1 to 85.06% for T4 and from 11.9% for T1 to 14.24% for T4, respectively. For all treatments, one serving size (54 g) of cupcakes provided a protein content equivalent to that of at least 1 egg. Texture hardness values increased with increasing mung bean levels while cohesiveness and resilience decreased. Consumer liking scores for appearance, flavor, texture, sweetness, and overall quality were significantly higher for cupcakes with lower mung bean levels. T1 achieved the highest scores for appearance (6.82) and overall quality (5.34). PI significantly increased (at least two times) for all treatments with a “protein, gluten-free and clean-label” claim compared with those only with a protein claim.

Significance

This study demonstrated feasibility of incorporating mung bean into plant-based high-protein gluten-free products that are acceptable for consumers. For future studies, other ingredients will be used to further mask undesirable beany flavor and improve the texture.

Authors: Roberto Cedillos, Aleen Rodriguez, Silvia Murillo, Elio Villasmil, Andrea Muela, Daniel Ordeneaux, Witoon Prinyawiwatkul