Sustainable innovation in choux pastry technology: Mung bean flour incorporation for enhanced nutritional and sensory properties with consumer acceptance evaluation
Year: 2025
Type: article
Abstract: Sustainable alternatives to wheat flour are essential for improving food security and reducing environmental impacts in the bakery industry. Legume flours offer potential benefits, yet their application in choux pastry—requiring precise protein–starch interactions for steam expansion—remains underexplored. This study assessed the feasibility of mung bean flour (MBF) substitution in crunchy choux pastry, focusing on nutritional enhancement and consumer acceptance. Formulations with 25%, 50%, and 75% MBF substitution were produced. Sensory evaluation included Quantitative Descriptive Analysis (QDA) with expert panelists (n=5) and hedonic testing with semi-trained consumers (n=32). Physicochemical and nutritional properties were analyzed, with iron measured via Atomic Absorption Spectrophotometry (AAS) and vitamin C via iodometric titration. Experts rated 75% MBF highest (9.8/10) for structure and crispiness, while consumers preferred 25% substitution (7.5/10) for flavor acceptability. Nutritional analysis showed iron content of 0.8270–1.1620 mg/Kg and vitamin C of 47.06–103.48 mg/100g, with up to 120% increases compared to conventional products. Findings indicate MBF can produce technically feasible choux pastry with improved nutritional value, offering both health and sustainability benefits. This supports the broader adoption of legume flours in steam-leavened bakery systems and highlights their potential for developing healthier, environmentally conscious products.₁₁
Source: Food and Humanity
Institution: Indonesia University of Education
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $2,990
Funder: Universitas Pendidikan Indonesia
OpenAlex ID: W4416818352