Evaluation of xanthan gum and ascorbic acid in the physicochemical properties of bean/corn flour and pound cake

This work aimed to evaluate the effect of xanthan gum and ascorbic acid on the techno-functional properties of bean/corn composite flour for producing and evaluating a pound cake. The composite flours were formulated with bean flour (80%) and nixtamalized corn flour (20%) using xanthan gum and/or ascorbic acid in different concentrations (0, 0.25 and 0.50%). The different flours composed of beans/corn were evaluated for their water absorption capacity (2.68 to 3.84 g/g), oil absorption capacity (1.14 to 1.43 g/mL) and swelling capacity (10.57 to 10.98 mL/g). The different flours composed of beans/corn were used for the production of pound cakes. As the content of xanthan gum and/or ascorbic acid increased, the different pound cakes presented better weight, volume and volume index. Likewise, the nutritional quality of the pound cake is improved, compared to the flour used individually.