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Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

Author:
Ramírez-Jiménez, Aurea K., Gaytán-Martínez, Marcela, Morales-Sánchez, Eduardo, Loarca-Piña, Guadalupe
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 674-680
ISSN:
0023-6438
Subject:
antioxidant activity, antioxidants, bean flour, beans, bioactive compounds, carbohydrates, dietary fiber, energy content, flavonoids, flavor, functional properties, hardness, ingredients, lipids, oat flour, prepared foods, sensation, texture
Abstract:
Current consumer trends emphasize the need for designing ready-to-use food that besides convenience render health benefits, including low calorie content and higher amounts of protein, fibers and antioxidants. The aim of this research was to assess the acceptance as well as the nutritional and bioactive compounds content of a snack bar elaborated with common bean and oat flour. A mixture design was used to generate 27 different combinations of ingredients that were evaluated in a ranking test to select the most preferred formulations. Protein, total flavonoids and antioxidant capacity were significantly higher (p < 0.05) in the two selected formulations when compared against a control bar without bean addition. Lipids and carbohydrates were lower in the bean containing snack bars (8 and 5 g/100 g, respectively), resulting in energy content reduction (11–12% kcal), the total dietary fiber was increased by 60% in the bean-added bars. An acceptance test with consumers using a 9-point hedonic and a “just-about-right” scale showed that texture attributes such as crispness and hardness were within the liking rate of consumers; however, flavor and mouth feeling sensation must be optimized for improving acceptance. The overall results suggest that bean addition could be an alternative for adding value to functional products.
Agid:
5906527