Dados do Trabalho

Título

PHYSICOCHEMICAL CHARACTERIZATION OF VARIED BEAN TYPES OF WHOLE GRAIN SNACKS

Introdução

The demand for products that are both practical and healthy is growing. However, convenience products, in general, have low levels of protein and fiber and high levels of sugar and saturated fats, increasing the risk of chronic degenerative diseases. Furthermore, the growing number of consumers of gluten-free products expands this market niche and makes it increasingly exigent. Gluten-free snacks, with high protein, dietary fiber and bioactive compounds represent a promising alternative for consumers seeking healthiness and convenience. Beans contain substantial content of dietary fiber, protein, bioactive peptides, and nutritional properties that are of great health benefit. This study aimed to evaluate the feasibility of using four different types of whole bean flours to obtain puffed snacks through thermoplastic extrusion.

Material e Métodos

The process involved grinding whole grains of varied types of beans (cowpea-CW, carioca-CB, red-RB and black-BB) and processing them in a twin-screw extruder equipped with ten heating zones (maximum 130 °C) set at constant screw speed of 500 rpm, and a final moisture content of 15%. The snacks were evaluated with respect to protein, fiber content, volumetric expansion index (VEI), crispness work (Wc), color analysis and antioxidant capacity (ABTS+).

Resultados e Discussão

CW had a higher protein content (27.84%) followed by RB (24.83%) and CB (21.51%). The total fiber content was lower in CW (10.59%) and higher in RB (21.06%). Regarding an expansion and texture results, the highest VEI was obtained for CW (24.66) while the lowest was found in RB (17.90). The snack with the highest WC, was CB (0.75 N.nm) while the lowest was BB (0.42 N.nm). RB presented the highest red coordinate (a*) and the highest antioxidant capacity (28.70 mmol trolox/g). In contrast, the lower antioxidant capacity was observed in CB (9.28 mmol trolox/g), which at the same time presented the lowest values for C* (22.51) and b* (21.88) coordinates.

Conclusão

Due to their physical and nutritional properties, the beans can be a nutritious, clean label and gluten-free snack alternative.