Some physicochemical and functional properties of the rich fibrous fraction of hardened beans (Phaseolus vulgaris L.) and its addition in the formulation of beverages
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.
References (33)
- et al.
Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues
Food Chem.
(2004) - et al.
The impact of supplementation with dietary fibers on weight loss: a systematic review of randomized controlled trials
Bioact Carbohydr Diet Fibre
(2018) - et al.
Classification and regulatory perspectives of dietary fiber
J. Food Drug Anal.
(2017) - et al.
Dietary fibre and fibre-ruch by-products of food processing: characterization, technological functionality and commercial applications: a review
Food Chem.
(2011) - et al.
Beans (Phaseolus vulgaris L.): whole sedes with complex chemical composition
Curr. Opin. Food Sci.
(2018) - et al.
Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin
Food Chem.
(2016) - et al.
Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to cook beans (Phaseolus vulgaris L.)
Food Res. Int.
(2019) - et al.
Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins
Food Chem.
(2021) Aproved Methods of the American Association of Cereal Chemistry
(1983)- et al.
Health benefits of dietary fiber
Nutr. Rev.
(2009)
La evaluación sensorial de los alimentos
Official Methods of Analysis – AOAC
Functional properties of protein concentrates from three Chisese indigenous legume seeds
J. Agric. Food Chem.
Evaluation of water binding capacity (WBC) of food fiber sources
J. Food Sci.
Sensory Acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria
J. Food Sci.
Study of physicochemical properties and nutritional quality in different varieties of beans consumed in Mexico
Nova Scientia electronical journal
Cited by (2)
The effect of colloid milling on the microstructure and functional properties of asparagus dietary fibre concentrates
2022, LWTCitation Excerpt :For instance, the addition of wine grape pomace powder can negatively impact the mouthfeel of yogurt and salad dressings due to the presence of large fibre particles (Tseng & Zhao, 2013). Also, sedimentation may occur in DFC-enriched beverages during storage, and consumers may perceive the presence of fibres as ‘sand-like’ particles (Fallourd & Viscione, 2009, pp. 3–38; Sandoval-Peraza, Chel-Guerrero, & Betancur-Ancona, 2021). To improve the functional properties of DFC and overcome its negative impact on sensory properties, wet homogenisation of DFC has been increasingly explored.
Common beans as a source of food ingredients: Techno-functional and biological potential
2023, Comprehensive Reviews in Food Science and Food Safety