TY - JOUR
T1 - Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds
AU - Ramírez-Jiménez, Aurea K.
AU - Gaytán-Martínez, Marcela
AU - Morales-Sánchez, Eduardo
AU - Loarca-Piña, Guadalupe
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/3
Y1 - 2018/3
N2 - 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.
AB - 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.
KW - Common beans
KW - Functional properties
KW - Oat
KW - Sensory evaluation
KW - Snack bar
UR - http://www.scopus.com/inward/record.url?scp=85036469290&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2017.11.043
DO - 10.1016/j.lwt.2017.11.043
M3 - Artículo
SN - 0023-6438
VL - 89
SP - 674
EP - 680
JO - LWT
JF - LWT
ER -