Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Phaseolus vulgaris L.) Flour in Gluten-Free Cupcakes.

While legume flours can improve nutritional quality of gluten-free baked products, the influence of drying methods on precooked cranberry bean (Phaseolus vulgaris L.) flour and its baking performance remain underexplored. This study compared oven-drying (OD) and freeze-drying (FD) effects on the physicochemical and nutritional properties of cranberry bean flour (CBF) and evaluated their impact on cupcake quality. Functional properties, proximate composition, mineral content, and total phenolic compounds of CBF, along with color, moisture content, texture, storage behavior, and sensory attributes of cupcakes were assessed. FD significantly increased water absorption capacity (3.44 ± 0.16 vs. 2.80 ± 0.02 g/g for OD; p = 0.02), oil absorption capacity (2.10 ± 0.13 vs. 0.98 ± 0.03 g/g; p = 0.003), and total phenolic content (1.23 ± 0.006 vs. 1.18 ± 0.008 mg GAE/g; p < 0.001), while producing a finer particle size (445 ± 86 vs. 1187 ± 210 nm; p = 0.02). OD retained significantly higher potassium, phosphorus, iron and zinc concentrations, whereas FD yielded a higher caloric value (401 ± 1.6 vs. 392 ± 0.9 Cal/100 g; p = 0.02). In cupcakes, FD flour produced significantly lighter crumb color than OD. Both bean-based cupcakes, prepared with an identical formulation, exhibited high moisture content (37.7-40.1%). Springiness was higher in OD cupcakes (14.5 ± 2.7 vs. 8.9 ± 1.7 mm; p = 0.023), while all other textural parameters were comparable. After 7-day storage, bean formulations retained over 27% moisture and showed comparable storage behavior. Sensory evaluation (n = 45) revealed that FD cupcakes had significantly lower bean flavor intensity (p = 0.017) and higher aroma liking (p = 0.0002) than OD cupcakes, suggesting improved consumer acceptability. Overall, freeze-dried CBF is a promising functional ingredient for developing nutritionally enhanced gluten-free cupcakes with favorable texture and sensory characteristics.