Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics

Abstract

Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seeds could improve the baking properties of the cake. The volume development and specific volume of the cake with 1% protein isolate were 206.0%, and 2.63 ml/g, whereas those of the control were 160.3% and 2.17 ml/g. Isolate additions of up to 1% softened the cake, as indicated by decreases in texture values, i.e., 184, 112, 100 and 89 g of force for the control, 0.5, 0.75 and 1.0% protein isolate, respectively. However, when more than 1% protein isolate was added, the cake quality tended to decrease compared with that at 1%. Moreover, the more protein isolate was added, the more vivid the colour and the lower the staling rate. Therefore, the protein isolate from hyacinth beans merits further assessment as a practical food additive.