Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

J Food Sci. 2016 Oct;81(10):C2360-C2366. doi: 10.1111/1750-3841.13448. Epub 2016 Sep 20.


Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L* and a* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.

Keywords: broad bean pod; cakes; legume by-products; pea pod.

MeSH terms

  • Bread / analysis
  • Color
  • Consumer Behavior*
  • Dietary Fiber*
  • Flour
  • Food Handling / methods*
  • Hardness
  • Humans
  • Peas / chemistry*
  • Seeds / chemistry
  • Taste
  • Vicia faba / chemistry*