318: Exploring the Potential of a Novel Legume (Inga Paterno) in Sugar-Free Doughnut Formulations

Introduction

Inga paterno (IP) pods contain seeds encased in a sweet and cottony sarcotesta. However, IP remains understudied, with no prior reports of its use in food applications. Given the rising demand for sugar-free options, this study explored the feasibility of incorporating IP sarcotesta flour into doughnut formulations and the impact on their characteristics.

Methods

IP sarcotesta was processed into flour (SF) via separation, dehydration, grinding, and sieving. Doughnuts were formulated using 47% wheat flour (WF), 11.76% egg, 0.35% salt, 0.94% sugar, 26.82% milk, 0.35% yeast, and 12.7% butter. SF replaced 12.5%, 25%, 37.5%, or 50% of the total of WF. Sugar was omitted. Swelling power (SP), soluble solids (SS), water absorption capacity (WAC), and oil absorption capacity (OAC) were determined for the flours. Doughnut characteristics (weight, moisture, CIELab color, and texture properties) were evaluated. Data were analyzed using one-way ANOVA and Tukey's test (p ≤ 0.05).

Results

SP ranged from 3.73 ± 0.77 to 8.12 ± 0.41%, with WF exhibiting the highest values. SP decreased with increasing SF inclusion. SS ranged from 16.11 ± 1.14 to 65.56 ± 2.98%, increasing with the addition of SF. WAC and OAC ranged from 2.37 ± 0.08 to 5.71 ± 0.14 and 3.94 ± 0.10 to 5.03 ± 0.13, respectively. Moisture content (51.56 ± 1.78%) and weight (20.66 ± 1.59 g) remained consistent across all doughnut formulations. Internal and external L* decreased with increasing SF inclusion (from 27.72 ± 1.44 to 62.21 ± 0.76 and 46.02 ± 1.46 to 78.74 ± 1.97, respectively). a* and b* values decreased with increasing SF: a* from 15.65 ± 0.92 to 12.84 ± 0.75 and b* from 36.94 ± 0.91 to 11.74 ± 1.87. Hardness and chewiness increased from 24.62 ± 2.46 to 39.86 ± 1.19 N and 5.74 ± 1.30 to 10.74 ± 1.80, while springiness decreased from 0.69 ± 0.01 to 0.57 ± 0.03 with SF incorporation. WAC was negatively correlated to SP (R2=0.70), while OAC was positively correlated to hardness (R2=0.52), gumminess (R2=0.61), and chewiness (R2=0.47).

Significance

This study demonstrates the feasibility of incorporating SF into doughnut formulations, thus opening avenues for innovative and potentially healthier snack options.

Authors: Lizbeth Rosas-Ordoñez, Rosa Hernandez-Lopez, Taisa S.S. Pereira