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

Aurea K. Ramírez-Jiménez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Guadalupe Loarca-Piña

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

© 2017 Elsevier Ltd 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.
Original languageAmerican English
Pages (from-to)674-680
Number of pages7
JournalLWT - Food Science and Technology
DOIs
StatePublished - 1 Mar 2018
Externally publishedYes

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Snacks
snacks
Flour
functional properties
beans
Antioxidants
Fast Foods
Pleasure
Hardness
Dietary Fiber
Insurance Benefits
energy content
Flavonoids
hardness
Mouth
Emotions
Proteins
dietary fiber
Carbohydrates
oat flour

Cite this

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title = "Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds",
abstract = "{\circledC} 2017 Elsevier Ltd 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.",
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Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. / Ramírez-Jiménez, Aurea K.; Gaytán-Martínez, Marcela; Morales-Sánchez, Eduardo; Loarca-Piña, Guadalupe.

In: LWT - Food Science and Technology, 01.03.2018, p. 674-680.

Research output: Contribution to journalArticle

TY - JOUR

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AU - Morales-Sánchez, Eduardo

AU - Loarca-Piña, Guadalupe

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AB - © 2017 Elsevier Ltd 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.

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