Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats

Pérez‐Ramírez, Iza F.; Becerril-Ocampo, Laura J; Reynoso‐Camacho, Rosalía; Herrera, Mayra Denise; Guzmán-Maldonado, Salvador Horacio; Cruz-Bravo, Raquel K.

doi:10.1002/jsfa.8548

Cited by 24 publications

(13 citation statements)

References 45 publications

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“…One-way ANOVA was used for analyzing the outcomes, means were contrasted using a paired t test (p < 0.05). (18). The insoluble to soluble fiber ratio was 3:1, similar to the value reported by Morales-Polanco et al (19) for crackers made with 80% dehulled oats and added with 20% pea flour (∼3.3:1).…”

Section: Discussionsupporting

confidence: 84%

Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial

et al. 2022

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Current efforts to prevent dyslipidemia are focused on the development of functional products as an alternative for hypertriglyceridemia management. This study assessed the metabolic effect of the daily consumption of a bean and oats snack bar (BOSB) on hypertriglyceridemia biomarkers among Mexican women. An 8-weeks randomized parallel clinical trial (ID: NCT0496694, https://clinicaltrials.gov/ct2/show/NCT04966494) was conducted with 26 hypertriglyceridemic women allocated to BOSB group (TG = 208.18 ± 56.97 mg/dL) and control group (TG = 182.28 ± 51.39 mg/dL). Only the BOSB group consumed 50 g of the product per day. Fasting blood samples were taken from women with an adherence ≥ 90%. A targeted proteomic analysis with plasma samples of control and BOSB groups were conducted using a human obesity antibody array kit and bioinformatic tools provided by the Ingenuity Pathways Analysis (IPA) software. Serum TG levels in the BOSB group decreased by 37.80% (132.04 ± 27.83 mg/dL) compared with the control group (178.87 ± 32.01 mg/dL); glucose levels decreased by 5.69% in the BOSB group (87.55 ± 3.36 mg/dL). A modest body weight (5%) reduction was also found. Forty proteins were differentially modulated by the BOSB consumption (fold change > 1.2). The proteomic analysis revealed the involvement of BOSB bioactives in prevention of monocytes recruitment and localized inflammatory response, inhibition of pre-adipocyte maturation and adipogenesis, inhibition of hepatic b-oxidation, and potential satiety regulation. These results are promising since the mere intervention with the BOSB reduced serum TG without diet restriction, giving insights for further research in prevention of hypertriglyceridemia.

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Section: Discussionsupporting

confidence: 84%

Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial

et al. 2022

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“…Bean flours can be used in the development of gluten‐free products, which in turn is one of the most prosperous markets in the field of the food industry (Bascunan et al., 2017). Therefore, bean flours can be used as a base ingredient in various foods, such as spaghetti and ravioli (Gallegos‐Infante et al., 2010; Ringuette et al., 2018), penne, baked snacks, and extruded snacks (Bassinello et al, 2015), snack bars (Ramírez‐Jiménez et al., 2018), cookies (Pérez‐Ramírez et al., 2018), and cakes (Bassinello et al., 2020; Gomes et al., 2015). Thus, colorful bean flour may be a way to introduce this healthier pulse in new products.…”

Section: Introductionmentioning

confidence: 99%

Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method

Bento

Bassinello

Carvalho

et al. 2021

Food Processing Preservation

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This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g‧100 g −1 ), and the lowest content of resistant starch (3.2 g‧100 g −1 ) and protein (20.9 g‧100 g −1 ), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g‧100 g −1 ) and protein (25.8 g‧100 g −1 ). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity.These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization.Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours. Practical applicationsWe have obtained the cooked colorful bean flours by applying an unusual method previously tested. The bean grains (previously soaked or not) were cooked only by the effect of the pressured steam environment of the autoclave without immersion in water during cooking. Our interest is to expand the use of colorful bean flour by improving its acceptability in various food systems. We show that the flour of presoaked cooked grains presented a higher amount of resistant starch and lower viscosities values, which may be suitable for a food system that desires no viscosity changes (e.g., soups).

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“…Also, bean flour is an alternative to better use of aged grains, i.e., grains with low commercial value (dark and hardened grains) (Bento, Bassinello, Cruz, et al, 2020; Bento, Lanna, Bassinello, et al, 2020), or even the by‐product of beans (broken grains). Moreover, bean flour is gluten‐free, which makes it suitable for the development of foods for groups with dietary restrictions, such as people with celiac disease and allergies to wheat proteins (Bassinello et al, 2020; Gallegos‐Infante et al, 2010; Pérez‐Ramírez et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, bean flour is gluten-free, which makes it suitable for the development of foods for groups with dietary restrictions, such as people with celiac disease and allergies to wheat proteins (Bassinello et al, 2020;Gallegos-Infante et al, 2010;Pérez-Ramírez et al, 2018).…”

mentioning

confidence: 99%

Physicochemical and functional properties of aged grains flour from different dry common beans

Bento

Morais

Ferreira

et al. 2022

Food Processing Preservation

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The demand for plant-based products rises in the last few years due to the increase in vegan and vegetarian markets. Moreover, people are concerned about reducing the consumption of red meat, therefore they are looking for legumes with high protein amounts (Aschemann-Witzel et al., 2020;Lemken et al., 2019). Dry common bean (Phaseolus vulgaris L.) is a potential pulse to use in the development of food products with high protein content. Besides dry beans are an important crop for food security and sustainable agriculture. This species is considered the most important grain legume available for human consumption, being cultivated in 126 countries (Valdisser et al., 2017).Dry common beans are a product with economic and social importance, because, in addition to having great nutritional value, it is an economical alternative for agricultural exploitation in small farms and as a less qualified labor occupation activity in several Brazilian rural regions. So, family farming is responsible for the production of 70% of the nation's beans (considering all types of beans) (Silva, 2017).

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Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats

Abstract: These results suggest that common beans can be used as functional ingredients for the elaboration of cookies with anti-diabetic effects. © 2017 Society of Chemical Industry.

Cited by 24 publications

References 45 publications

Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial

Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial

Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method

Physicochemical and functional properties of aged grains flour from different dry common beans

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