Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

Ramírez‐Jiménez, Aurea K.; Gaytán–Martínez, Marcela; Morales-Sánchez, E.; Loarca-Piña, Guadalupe

doi:10.1016/j.lwt.2017.11.043

Cited by 66 publications

(49 citation statements)

References 25 publications

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“…This is particularly important because the phenolic composition of cereals and pseudocereals is significantly lower than in legumes, and the total phenols content of common beans is one of the highest amongst legumes [40]. Recent studies reported that adding bean flours to snack formulations with oat flour improves the bioactive profile, mainly total flavonoids and in vitro antioxidant activity [1]. This emphasizes the advantageous use of bean flours or their combinations with (pseudo)cereals as functional ingredients in the enrichment of food products.…”

Section: Cultivarsmentioning

confidence: 99%

“…Common beans (Phaseolus vulgaris L.) are among the most essential food legumes available for human consumption in the world, representing an excellent gluten-free ingredient and fortifying agent for food products such as canned food [1]. They are also an everyday staple in plant-based diets recently identified by the Intergovernmental Panel on Climate Change (IPCC) as promoters of climate change mitigation by reducing meat consumption and its concomitant production costs (IPCC Climate Change and Land Report, August 2019).…”

Section: Introductionmentioning

confidence: 99%

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Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

et al. 2020

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Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food available at present to man. This study aims to identify the nutrients, antinutrients, phenolic composition, and antioxidant profile of 10 common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black, brown eyed, pink eyed, and tarrestre) from two harvest years, thereby assessing the potential of each cultivar for specific applications in the food industry. Navy and pink eyed beans showed higher potential for enrichment of foodstuffs and gluten-free products due to their higher protein and amino acid contents. Additionally, red kidney, cranberry and Arikara yellow beans had the highest content of phenolic compounds and antioxidant properties, which can act as functional ingredients in food products, thus bringing health benefits. Our study highlights the potential of using specific bean cultivars in the development of nutrient-enriched food and as functional ingredients in diets designed for disease prevention and treatment.

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Section: Cultivarsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

et al. 2020

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“…Snack bars are also considered ready-to-eat food and are increasingly present in the diet of children. These foods attract the consumers due to their versatility and convenience (Ramírez-Jiménez et al, 2018), besides the high sensorial quality (Aigster et al, 2011;Bialek et al, 2016;Prazeres et al, 2017). On this context, studies have been carried out aiming for the introduction of bioactive compounds into formulations of snack bars in order to provide healthier food for the consumers (Pinto et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have reported the influence of functional ingredients such as bean flour (Ramírez-Jiménez et al, 2018), lentils (Ryland et al, 2010) and fruit pulp (Prazeres et al, 2017) in the nutritional enrichment of snack bars. However, there are only a limited number of studies that evaluate the influence of Spirulina in the characteristics of this food.…”

Section: Introductionmentioning

confidence: 99%

Snack bars enriched with Spirulina for schoolchildren nutrition

et al. 2020

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The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant difference (p > 0.05) compared to the control samples. We concluded that Spirulina can be used as a nutritive ingredient in snack bars designed for infant feeding without sensorial characteristics change.

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“…Brazil is the fourth largest market for healthy products since the year of 2014 (DATAMARK, 2015). Consumers prefer foods with perceived health properties and at the same time convenient for consumption, storage and handle, as well as the snack bars (Ramírez-Jiménez et al, 2018); however, Bucher et al (2016) defends that being mindful of consuming healthy portion sizes is the key factor to stimulate the consumption of snacks.…”

Section: Introductionmentioning

confidence: 99%

Preference mapping to assess the effect of information on the acceptability of snack bars

et al. 2019

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Six Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. Dne hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANDVA and Tukey test (p ≤ 0.05). On the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. On the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.

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Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

Cited by 66 publications

References 25 publications

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

Snack bars enriched with Spirulina for schoolchildren nutrition

Preference mapping to assess the effect of information on the acceptability of snack bars

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