Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour

• Published in: Journal of cereal science Vol. 120; p. 104039
• Main Authors: Costa, Isabella Maciel, Silva, Laura Magalhães Pêgo e, Cardoso, Amanda de Souza, Abreu Silva, Amanda Nayara, Araújo da Silva, Nayana Hayss, Correia, Vinícius Tadeu da Veiga, dos Santos, Amanda Neris, Barbosa, Cosme Damião, Silva, Washington Azevêdo da, de Carvalho, Carlos Wanderlei Piler, Trombete, Felipe Machado, Fante, Camila Argenta
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-11-2024
• Subjects: Bakery products; Bran; Extrusion; Psyllium; Bakery products; Extrusion; Bran; Psyllium
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2024.104039

This study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p < 0.05) cake moisture content but did not alter specific volume or external color (p > 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from "I liked it slightly" (6) to "I liked it a lot" (8). Purchase intention ranged from "I would probably buy" (4) to "I would certainly buy" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources.
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•Whole-grain cakes with pearl millet showed adequate technological characteristics.•All cakes received overall high acceptability.•Control and psyllium-added formulations were the most accepted in sensory evaluations.•All samples were considered soft and fiber sources.•Nutritious cakes produced with pearl millet showed promising market potential.