Madeleine Dessert Products Substituted Wheat Flour with White Kidney Beans Flour

Abstract

White kidney bean contains phaseolamine, inhibits the enzyme amylase. The blood sugar and lipid levels of this nutritional quality part to develop Madeleine pastry. By using white kidney bean flour in different levels of wheat flour, including 0, 25, 50 and 75 of the weight of wheat flour in the formula to evaluate the effect on the sensory quality, main properties, nutritional value and nutrition in inhibiting the enzyme alpha-amylase (α-amylase). The results of the sensory clinical research study. White kidney bean for wheat flour in parts of 50, the score is mainly the appearance of color, aroma, taste and texture that are different in the basic formula, no statistical significance (p>0.05), especially the neutral texture for the outstanding properties of the white flour content shows the value of the medium (L*). Check the redness (a*) and yellowness (b*) values ​​​​more (p≤0.05), the texture shows the values ​​​​of the region (hardness), university and city (Springiness) significantly (p≤0.05). The story that disappears after baking increases. Taste consideration and thought were not different (p>0.05). In terms of nutritional value, it was found that the white bean protein components in the amount of protein, dietary fiber and protein content (p≤0.05). The most appropriate formula (MD50) had a protein content of 6.388 8.34 from this part, dietary fiber increased from 0.41 to 1.48 and additional details from the center 1.42 to 1.96. Previously, the basic formula, meaning white bean flour itself, 50 did not show any inhibitory activity against the enzyme alpha-amylase. This research is important in the development of food products from white bean flour and the campaign for the use of white bean flour in various food products to increase nutritional value and importantly to most consumers.