Sustainable innovation in choux pastry technology: Mung bean flour incorporation for enhanced nutritional and sensory properties with consumer acceptance evaluation

This study evaluated the feasibility of substituting wheat flour with mung bean flour (MBF) in dry choux pastry, with emphasis on nutritional enhancement, physicochemical performance, and consumer acceptance. Although legume-based flours are increasingly promoted as sustainable ingredients, their application in steam-leavened bakery systems remains limited. Choux pastry formulations containing 25%, 50%, and 75% MBF were developed and compared with a wheat-based control. Physicochemical and nutritional analyses included protein and dietary fiber determined from replicated measurements, as well as iron and vitamin C content analyzed using Atomic Absorption Spectrophotometry and iodometric titration, respectively. Sensory quality was assessed through Quantitative Descriptive Analysis (QDA) conducted by trained panelists (n = 5) and hedonic evaluation performed by semi-trained consumer panelists (n = 32, aged 18–55). One-way ANOVA was applied to sensory hedonic scores, while micronutrient parameters and correlation patterns were interpreted descriptively. Results showed that increasing MBF substitution markedly enhanced nutritional composition. Protein content increased progressively, reaching a maximum increase of approximately 120% at 75% substitution, while dietary fiber content increased nearly threefold. Descriptive trends indicated higher iron content at 50% substitution and increased vitamin C content at higher MBF levels. Trained sensory evaluation suggested improved structural characteristics and crispiness with increasing MBF incorporation, whereas consumer hedonic evaluation indicated the highest overall acceptability for the 25% MBF formulation. Descriptive correlation analysis based on treatment mean values indicated clear directional relationships between expansion index, texture attributes, and overall acceptability, underscoring the importance of structural aeration in shaping consumer perception of steam-leavened choux pastry. Overall, mung bean flour can be effectively incorporated into dry choux pastry at moderate substitution levels (25–50%), achieving meaningful nutritional improvement while maintaining desirable sensory quality. These findings support the potential of mung bean flour as a functional and sustainable ingredient for bakery product innovation within emerging food systems.