Some physicochemical and functional properties of the rich fibrous fraction of hardened beans (Phaseolus vulgaris L.) and its addition in the formulation of beverages

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Abstract

After the common bean (Phaseolus vulgaris L.) is harvested, if an inadequate postharvest handling takes place, the hardening of the grain is favored, reducing its commercial quality and sensory acceptance. From these rejected grains, the fiber-rich fraction (FRF) can be extracted and incorporated into the preparation of functional beverages, since it has been proven that the intake of dietary fiber has a beneficial effect against chronic–degenerative diseases in the consuming organism. The present work is aimed at evaluating FRF's physicochemical properties to later use it in the elaboration of a chocolate-flavored drink and to evaluate its acceptance. The predominant type of fiber in FRF was insoluble dietary fiber. Its functional properties showed that it has a high water held and absorption capacities. Three chocolate-flavored powders added with FRF in concentrations of 10, 20 and 30% were formulated, observing that the incorporation of FRF reduced the amount of fat and nitrogen-free extract (p < 0.05), hence having a favorable impact on energy reduction. The sensory evaluation indicated approval for the drinks formulated with the powdered chocolate added with the FRF. Therefore, this fraction can be a material with potential use as a functional additive with beneficial effects on consumers' health.

Introduction

Nowadays, the common bean (Phaseolus vulgaris L.) is consumed in various parts of the world since it is considered a complete food due to its components. It is an important source of protein (20.3–26.8%); carbohydrates represent 55–65% where starch predominates. Although it contains a good amount of dietary fiber and oligosaccharides, it also includes minerals, unsaturated fatty acids, phenolic compounds, among others (Los et al., 2018).

In Mexico, during 2019, per capita bean consumption was 7.7 kg. Thus, its importance in the diet of Mexicans (Servicio de Información Agroalimentaria y Pesquera SIAP, 2020) can be observed. One of the critical post-harvest issues is the storage and conservation of grains, in order to satisfy consumers' demand. At an international level, it is estimated that grain losses due to poor storage range from 5 to 30%. In Mexico, these represent from 20 to 30% (Vázquez and Moreno, 2016). High-temperature storage conditions (>25 °C) and relative humidity greater than 70% allow the phenomenon known as hardening to take place (Valencia-Mejía et al., 2019), which is characterized by a higher time consumption when cooking. In Mexico, hardened beans are considered to be those whose cooking time is greater than 55 min but less than 70 min (Secretaria de Economía, 2013). The foregoing situation has an impact on consumers’ rejection of the hardened beans due to their poor sensory properties, coupled with changes in the bioavailability of nutrients, and in addition to the increasing use of energy for cooking (Ruiz-Ruiz et al., 2012; Valencia-Mejía et al., 2019). Despite these undesirable changes and losses due to poor storage, technologies have been developed for their comprehensive use by separating their major constituents such as protein, starch and fiber. This would allow the use of each major constituent in the formulation of new food products or enriching the ones already in existence (Ruiz-Ruiz et al., 2012), once their functional behavior is known. The consumption of dietary fiber has been reported to have multiple benefits in the body, such as reducing the risk of developing coronary heart disease, hypertension, diabetes, obesity, and gastrointestinal disorders. When a higher intake of dietary fiber is observed, serum lipid concentration is improved, blood pressure is reduced, a better control of blood glucose takes place. It also helps in weight loss and improves immune function (Anderson et al., 2009). This work aims at evaluating the physicochemical properties of the fiber-rich fraction (FRF) extracted from hardened beans (P. vulgaris L.) and subsequently being able to formulate chocolate-flavored drinks added with the FRF and evaluating their degree of acceptance in consumers.

Section snippets

Raw material

A 10-kg sample of hardened common beans (P. vulgaris L.) was obtained at El Proveedor del Campesino, Zona Centro, Mérida, México. LALA® brand whole milk and Choco Milk® chocolate powder was used in the making of the chocolate-flavored, added-with-FRF drinks. Analytical-grade chemical reagents were used (J. T. Baker; Phillipsburg, NJ, USA) and the enzymes which were employed were purchased from Sigma Co. (St. Louis, MO, USA).

Cooking time and hardness

300 g, out of the 10 kg of beans, were taken. Then, impurities and

Hardening degree

The total cooking time of the hardened P. vulgaris L. grains was 85 min and the compression value of 0.84 kg/cm2. The conjunction of both values was what positioned P. vulgaris L. beans as hardened beans. The cooking time and compression values were higher than those established by Mexican regulations (Secretaría de Economía, 2013), for what is considered as hardened beans. Ruiz-Ruiz et al. (2012) report an increase in the cooking time, for grains of the same hardened variety, with a time of

Conclusion

The fiber-rich fraction (FRF) of hardened beans (P. vulgaris L.) was obtained, with the insoluble fiber having the highest proportion. This FRF exhibited good water held and absorption capacity, as well as poor water adsorption and oil held capacity. The conjunction of these characteristics showed that this residue can be used as an additive into aqueous foods, since it proves to be properly dispersed. FRF addition to a commercial chocolate powder showed a decrease in the content of crude fat

Conflicting interests

There are no conflicting interests in the realization of the present work.

Authors' contribution

M S–P: obtaining results, conceptualization and translation into English; L C-G: conceptualization and statistical analysis; D B-A: project management, conceptualization and validation. All the authors participated in the writing and revision of the article.

Implications in gastronomy

The hardening of the common bean (Phaseolus vulgaris L.) produces in the grains a loss in their commercial, functional and nutritional quality, causing them to be rejected and discarded. So, in the present work a procedure was applied for the extraction of the fibrous fraction which was incorporated into the formulation of beverages to make them rich in fiber, as a case study, since it can be added to those prepared with fresh fruits, and in solid presentation, packed in envelopes, to

Declaration of competing interest

We hope you are safe and healthy. We are submitting the revised manuscript entitled: “Some physicochemical and functional properties of the rich fibrous fraction of hardened beans (Phaseolus vulgaris L.) and its addition in the formulation of beverages” to be considered for the publication in the International Journal of Gastronomy and Food Science.

We confirm that this manuscript has not been published elsewhere and is not under consideration in whole or in part by another journal. All authors

Acknowledgements

To the Consejo Nacional de Ciencia y Tecnología (CONACYT) for the scholarship support to develop postgraduate studies.

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