Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris)

The objective of this study was to examine the physicochemical composition, thermal properties, quality, and sensorial characteristics of bread with substitution of wheat flour with ayocote bean (Phaseolus coccineus) or black bean (Phaseolus vulgaris) flours at 10, 20, and 30%. Ayocote and black bea...

Full description

Saved in:
Bibliographic Details
Published in:Processes 2021-10, Vol.9 (10), p.1782
Main Authors: Mariscal-Moreno, Rosa María, Chuck-Hernández, Cristina, Figueroa-Cárdenas, Juan de Dios, Serna-Saldivar, Sergio O.
Format: Article
Language:English
Subjects:
Aluminum
Amylose
Ashes
Beans
Bread
Carbohydrates
Composition
Consumption
Dietary minerals
Digestibility
Flavonoids
Flour
French beans
Legumes
Lipids
Nutrient content
Phaseolus coccineus
Phaseolus vulgaris
Polyethylene
Proteins
Seeds
Sensory properties
Small kitchen appliances
Specific volume
Substitutes
Thermal analysis
Thermodynamic properties
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this study was to examine the physicochemical composition, thermal properties, quality, and sensorial characteristics of bread with substitution of wheat flour with ayocote bean (Phaseolus coccineus) or black bean (Phaseolus vulgaris) flours at 10, 20, and 30%. Ayocote and black bean contain 21.06 and 23.94% of protein, 3.06 and 5.21% of crude fiber, and 3.1 and 5.21% of ash, respectively, directly influencing bread composition. Bread with ayocote and black bean presented higher values in those components in contrast with control bread. The protein content increased in a range of 14–34%; ash increased by 10% to double, and crude fiber also increased. In vitro protein digestibility was similar for bread with 10% of substitution and control, and it decreased in samples with 30% of wheat substitution. Thermal analysis by DSC denoted that the addition of those legumes reduces retrogradation, as seen in 45.33–65.65 °C endotherm, producing higher endotherms of amylose-lipid complexes and protein denaturalization. Finally, the addition of black bean and ayocote bean decreased specific volume when the replacement percentage was 30% black bean and 20 and 30% for ayocote. An increase in nutrient content without sensorial properties affectation could be observed in substitution around 10 and 20%.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr9101782