Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization

Abstract

School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age children. Snack formulations developed from Roba1 beans, maize, orange‐fleshed sweet potato, and amaranth mixtures, and processed in a twin‐screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value‐added food products from blends of iron‐rich beans and common staples.

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

“…Despite the liking scores, they were all considered satisfying as only one sample received the "Slightly Unpleasant" evaluation [70]. Moderate to low texture scores were recorded in a study based on the sensorial evaluation of bean-based, nutrient-enriched, puffed snacks by [71], according to which this characteristic could be attributed to the protein-starch interactions or the starch-fiber interactions that tend to limit expansion of extrudates. Regarding flavor attributes, [72,73] low flavor scores were also associated with the inherent beany flavors, not desired by consumers.…”

Descriptive sensory analysis and consumer preferences of bean sauces

“…Bean flours produced using the different processing methods plus the control were used to prepare sauces. A recipe for tomato‐bean sauce (Natabirwa, Katende, & Lung'aho, 2014) where bean grains were replaced with bean flour was used. The ingredients used included 13 g of onions or ¼ of an onion; 12 g or ¼ a green pepper; 35 g or ¼ medium sized tomato, which were all chopped and shallow fried in 5 ml of vegetable cooking oil and about 1 g of curry powder and 5 g of salt added to the mixture.…”

Deep fried wheat chips added with potato peel flour—Effect on quality parameters

“…Recently, there have been a lot of studies about dietary fiber and their use in many food formulations because of their nutrition value (Elkahoui et al, 2018;Kayacier et al, 2014b;Natabirwa et al, 2020;Rios et al, 2020). One of the most popular ingredients used in food formulation is the potato peel.…”