Effect of germinated black bean cotyledons (Phaseolus vulgaris L.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies

Abstract

The aim of the study was to evaluate the effect of extruded germinated black bean cotyledon flour (EBB) as a substitute of nixtamalized blue maize (NBM) flour on proximal composition, physicochemical characteristics, protein, starch digestion performance, and sensory analysis with a just about right (JAR) scale of NBM cookies. A ratio of 82.5:7.5 (NBM:EBB) decreased the viscosity of the flour mixtures, thus decreasing the spread factor to 15.44%. The EBB significantly increased the protein content and its digestibility 17.43 and 3.65%, respectively. A relative higher amount of slowly digestible starch and remaining RS was found in the substituted EBB cookies. Furthermore, EBB substitution showed a significantly lower predicted GI than that elaborated solely with NBM. The JAR scale showed that cookies substituted with EBB7.5 were evaluated with an ideal texture (70.0%). Overall, considering functional and nutritional properties, NBM plus EBB could be a good alternative to produce high‐protein cookies.

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

“…Previous research [11,12] has shown that NFC based cookies not only have the gluten-free nature but also are an excellent option to enhance both protein content and quality and nutraceutical profile. However, to our knowledge there are not previous investigations looking at the production of gluten-free NFC based cookies supplemented with different types of modified starches.…”

Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours

“…Several researchers have studied the effect of adding pulse ingredients to gluten-free cookies. Pulse ingredients added to gluten-free cookies so far include germinated/extruded black bean cotyledon flour, extruded navy bean flour, extruded pinto bean flour, commercially available yellow pea flour, dehulled green lentil flour, raw navy bean flour, raw pinto bean flour, precooked and dehulled soybean flour, commercially available soybean flour, raw lupine flour, extruded black bean flour, dehulled pigeon pea flour, and chickpea flour (Bassinello et al, 2011;Maghaydah, Abdul-Hussain, Ajo, Tawalbeh, & Elsahoryi, 2013;Man, Paucean, & Muste, 2014;Okpala & Chinyelu, 2011;de la Rosa-Millán, Pérez-Carrillo, & Guajardo-Flores, 2017;Siddiq et al, 2013;Tharise, Julianti, & Nurminah, 2014;Yamsaengsung, Berghofer, & Schoenlechner, 2012;Zucco, Borsuk, & Arntfield, 2011). Only three of these studies measured consumer acceptability of gluten-free cookies made with raw pulse flours (Maghaydah et al, 2013;Okpala & Chinyelu, 2011;Yamsaengsung et al, 2012).…”

Plantain flour: A potential nutraceutical ingredient to increase fiber and reduce starch digestibility of gluten‐free cookies

“…It has been reported that during baking the semicrystalline structure of native starch is disorganized and the polysaccharide becomes readily hydrolysable by digestive enzymes . However, in this study the presence of indigestible carbohydrates from UPF and HM produced cookies with a low RDS content compared to other low‐moisture products, such as cookies with extruded black bean flour (∼44%) and bars with UPF (51 g/100 g) . This low RDS content is a desirable characteristic, since it is related to a low postprandial glucose release.…”

“…Fat content was comparable in both samples due to the similar level of this component used in the baked product. Similar fat contents were determined in cookies elaborated with nixtamalized blue maize flour and with partial substitution with extruded black bean flour . Total dietary fibre content was determined using two incubation times, 4 and 16 h (Table ).…”

“…The Englyst's test results showed that the cookie with UPF had the highest RS content (Table ), a pattern that agrees with the total DF value. It is important to notice that the RS content of the UPF cookie is significantly higher than the values reported for low‐moisture starchy foods such as non‐gluten‐free cookies (4–8 g/100 g), snacks (2–3 g/100 g) and bars (∼4 g/100 g) . Considering that evidence of the beneficial effects of RS for human health is accumulating , there is an advantage in developing products with such high RS contents that contribute to an increase of the regular intake of this indigestible component.…”