Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations

Authors: PALADUGULA, MOORTI - University Of Idaho; Smith, Brennan; Ardoin, Ryan; Morris, Craig; Kiszonas, Alecia

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/15/2024
Publication Date: 4/11/2024
Citation: Paladugula, M., Smith, B., Ardoin, R.P., Morris, C.F., Kiszonas, A. 2024. Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations. Cereal Chemistry. https://doi.org/10.1002/cche.10785.
DOI: https://doi.org/10.1002/cche.10785

Interpretive Summary: This study examined the impact of adding pea flour to pancakes, with or without sodium metabisulfite (SMB), on pancake quality and flavor. The findings showed that changes in pancake physical quality occurred only when incorporating 20% pea flour, while sensory aspects like cooked pea flavor, nutty flavor, and pea odor were affected by the addition of pea flour. However, when combined with SMB, the cooked pea flavor was not significantly detectible in samples containing 1-10% pea flour, and pea odor was reduced in pancakes with 1-5% pea flour. Overall, the research suggests that pea flour can be added to pancakes without an appreciable change to physical quality, as long as batter viscosity is optimized. Additionally, SMB can help mitigate off-flavors in pancakes with pea flour. This study provides valuable insights into substituting pea flour in wheat-based pancake recipes, highlighting the ability to incorporate up to 20% pea flour in pancakes while maintaining similar quality characteristics to wheat pancakes, and the potential of SMB to reduce off-flavor perception at lower pea flour inclusion rates. Additionally, it offers valuable insights for resolving off-flavor concerns in other pulse-based products, such as snack foods and alternative protein products. This knowledge can be instrumental in enhancing the overall quality and taste of these food items.

Technical Abstract: Background and objectives: Pulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess their impact on pancake quality and reduce off-flavors. Findings: Because pancake formulations were standardized base on batter viscosity, only at 20% pea flour incorporation did changes to pancake physical quality occur. Adding pea flour to pancakes impacted sensory aspects like cooked pea flavor, nutty flavor, and pea odor. Combining pea flour with sodium metabisulfite can be done without significantly altering cooked pea flavor in samples containing 1-10% pea flour. SMB also reduced pea odor in pancakes with 1-5% pea flour. Conclusions: Pea flour can be added to pancakes without significantly affecting physical quality, as long as the batter viscosity is optimized. SMB can have a positive effect on limiting off-flavors in pancakes containing pea flour. This research provides valuable insights into the effects of substituting pea flour in soft wheat batter-based bake systems. Significance and novelty: Pancakes with up to 20% pea flour had similar quality characteristics to wheat pancakes. SMB reduced off-flavor perception at low pea flour inclusion rates.