Consumer acceptance and aroma characterization of navy bean (<i>Phaseolus vulgaris</i>) powders prepared by extrusion and conventional processing methods

Szczygiel, Edward J; Harte, J.B.; Strasburg, Gale M.; Cho, Sungeun

doi:10.1002/jsfa.8284

Cited by 18 publications

(22 citation statements)

References 33 publications

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“…Commercial bean flours are generally produced by means of extrusion, or by a process involving soaking, blanching and steam cooking followed by drying and milling (Subuola, Widodo, & Kehinde, 2012; Szczygiel, Harte, Strasburg, & Cho, 2017). These processes eliminate flatulence‐causing oligosaccharides and anti‐nutrients (de Almeida Costa et al., 2006; Kelkar et al., 2012; Siddiq, Kelkar, Harte, Dolan, & Nyombaire, 2013).…”

Section: Introductionmentioning

confidence: 99%

Descriptive sensory analysis and consumer preferences of bean sauces

Byarugaba

Nabubuya

Muyonga

2020

Food Science & Nutrition

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Sensory acceptability of value‐added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans (Phaseolus vulgaris L) processed by boiling, roasting, and extrusion were milled into flour and used to make bean sauces. The sauces were evaluated by 10 panelists using quantitative descriptive analysis and ranked by 120 consumers for preference. The factors influencing consumer preference were computed by a partial least squares regression model. The results showed that sauces were more distinguishable by appearance, taste, and mouth‐feel than by aroma, flavor, and after‐taste. Sauces that were brown in color, with burnt aroma and burnt after‐taste were preferred to those that were described as lumpy with mashed potato flavor. Oven roasted beans and boiled beans were preferred to traditionally roasted, extruded, and unprocessed beans. Preference was significantly (p < .05) positively influenced by brown color and negatively by lumpiness which were both sensory descriptors of the appearance of sauce. Appearance is therefore the leading influencer of consumer preference in bean sauces and should be prioritized by product developers over other sensory attributes in development of similar products for wider acceptance and utilization of common beans.

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Section: Introductionmentioning

confidence: 99%

Descriptive sensory analysis and consumer preferences of bean sauces

Byarugaba

Nabubuya

Muyonga

2020

Food Science & Nutrition

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“…Benzeneacetaldehyde is dominant in proso millet wine, as well as the raw materials . Decanal has the character of citrus flavour and is extracted from sweet orange oil . It had a low content in the cooked quinoa; thus, it may have a supplemental role to the overall flavour of cooked quinoa porridge.…”

Section: Resultsmentioning

confidence: 99%

“…36 Decanal has the character of citrus flavour and is extracted from sweet orange oil. 37 It had a low content in the cooked quinoa; thus, it may have a supplemental role to the overall flavour of cooked quinoa porridge. Although some of the volatile compounds have a reported aroma character, information about their odour threshold was not available 32 and, for example, the role of longifolenaldehyde and isoaromadendrene epoxide, as found in some of the porridge of quinoa varieties, could not be evaluated as a result of the lack of odour threshold data.…”

Section: Odour Activity Values Of Quinoa Porridgementioning

confidence: 99%

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

Zhang

Fan

et al. 2019

J Sci Food Agric

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BACKGROUND Quinoa porridge is becoming popular among Asian for its nutritional values; hence, it is important to understand its aroma characteristics. RESULTS Volatile compounds in porridge of 30 quinoa varieties were determined by gas chromatography‐mass spectrometry combined with headspace‐solid phase micro‐extraction. In total, 53 volatile compounds were detected and grouped into 14 alkanals, four alcohols, seven ketones, 10 alkanes, 10 acids and esters, and eight heterocycles. The relative content of alkanes (22.97%), acids and esters (44.33%) was comparatively high, although alkanals (11.75%) may dominate the aroma. Most of the compounds were similar with respect to types and numbers, although they varied in amount, whereas 11 compounds varied significantly among different varieties. The 30 varieties could be divided into eight groups based on the concentrations of volatile compounds, although the same varieties would be divided into four groups if based on the relative odour activity values of twelve variable aroma compounds. CONCLUSION Nine compounds were identified as the main contributors to the quinoa porridge aroma, including hexanal, 1‐octen‐3‐ol, 2‐pentylfuran, nonanal, (E,E)‐2,4‐decadienal and 6,10‐dimethyl‐5,9‐undecadien‐2‐one. Heptanal, benzeneacetaldehyde and decanal may play roles in harmonizing the overall aroma. It is also interesting to note that 6,10,14‐trimethyl‐2‐pentadecanone, with a slightly fatty aroma, showed a high content in all varieties. © 2019 Society of Chemical Industry

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“…Although dried beans are gluten free (GF), their consumption in North America and in European Union countries is still low compared to countries, such as India and Lebanon, where pulses are a major part of the diet (IPSOS, 2010;Jallinoja, Niva, & Latvala, 2016). To increase the nutritional content of their GF processed foods, some food manufacturers have started to incorporate bean flours as ingredients to replace low-protein flours (for example, corn and rice) that are commonly used in GF products (Pellegrini & Agostoni, 2015;Szczygiel, Harte, Strasburg, & Cho, 2017). Winham and Hutchins (2011) emphasized that exaggerated concerns over increased intestinal gas or flatulence is JFDS-2018-0983 Submitted 6/27/2018, Accepted 1/26/2019 a major reason why some consumers avoid eating beans.…”

Section: Introductionmentioning

confidence: 99%

“…Winham and Hutchins (2011) emphasized that exaggerated concerns over increased intestinal gas or flatulence is JFDS-2018-0983 Submitted 6/27/2018, Accepted 1/26/2019 a major reason why some consumers avoid eating beans. However, the widespread use of bean flour in GF products has had limited success and can be partly attributed to the presence of undesirable impacts on the texture and the presence of off-flavors in these products (Szczygiel et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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

English

Viana

McSweeney

2019

Journal of Food Science

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Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off‐flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off‐flavors in pulses; however, these strategies are not often combined in a single‐food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples. Yellow‐eyed (YE) beans were soaked for 24 hr, dried in an oven (treated), and then ground to form flour using a kitchen mill. The check‐all‐that‐apply scores revealed that brownies made with 100% YE flour had nutty and beany flavors. However, consumer liking of brownies made with 50:50 and 25:75 all‐purpose (AP):YE‐treated flour blends, respectively, were not significantly different from the control brownies made with AP flour. Starch content varied significantly among the treated (42.9 ± 3.2%, P < 0.05) and untreated YE bean flour samples (35.3 ± 1.9%). The treated YE flour showed the highest water absorption index, 3.69 ± 0.12. Overall, combining soaking and the use of chocolate were successful strategies to reduce off‐flavors in cake‐style brownies, which suggest that up to 50% treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. Practical Application Soaking yellow‐eyed (YE) beans prior to milling, combined with the use of chocolate were successful strategies to mask off‐flavors in cake‐style brownies. The significance of the findings of this study lies in the fact that treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. The use of these strategies has the potential to increase the consumption of pulse flours in Canada.

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Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods

Abstract: Extrusion processed navy bean powders were preferred over commercial powders for certain navy bean powder applications. This is best explained by substantial differences in aroma profiles of the two powders that may have been caused by lipid oxidation. © 2017 Society of Chemical Industry.

Cited by 18 publications

References 33 publications

Descriptive sensory analysis and consumer preferences of bean sauces

Descriptive sensory analysis and consumer preferences of bean sauces

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

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

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