Bean (Phaseolus vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies

Abstract

The effect of bean (Phaseolus vulgaris L) treatment (raw bean flour, RBF, soaked bean gruel, SBG, and soaked and cooked bean paste, SCBP) in wheat composite cookie production on starch digestibility and consumer acceptability was evaluated. Cookies were prepared by substituting 50% of wheat flour by beans (dry weight basis). Control cookie was 100% wheat.More than 80% of trypsin inhibitor and 90% of alfa-amylase activity was destroyed in all bean cookies. Cookies prepared with RBF had the highest value for slow digestible starch (SDS) and resistant starch (RS) (p<0.05). The rest of bean cookies have similar amounts for SCBP whereas cookies prepared with SCB had the lowest RS value (p<0.05). Consumer acceptability showed that bean cookies were accepted by 68% of consumers and RBF cookies shows the highest level of acceptance. Raw bean flour can be used to increase RS and SDS in composite flour cookies.

Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies

“…Although the digestible benefits of soaking beans have been clearly defined in the literature, the effect of soaking on the consumer acceptability of different types of foods is still being elucidated. For instance, Bonilla, Cubero, and Reyes (2017) reported that soaking did not improve the degree of liking of cookies prepared from bean and wheat flour, whereas Functional properties of yellow-eyed beans . .…”