15F-18 |
Development of granola bars using black and red beans |
G. A. MAURER1, S. S. Nielsen1, and A. C. Mason2. (1) Food Science Department, Purdue University, 1160 Food Science Building, West Lafayette, IN 47907, (2) Consumer and Family Sciences, Purdue University, West Lafayette, IN 47907 Recently, dry beans (Phaseolus vulgaris) have received considerable attention due to their nutritional benefits of being high in protein, fiber, iron, and folic acid. Consumers today are very health conscious and are looking for new products that provide them with convenient, healthy alternatives. The objective of this study was to develop high-quality, bean-based granola bars that are acceptable to consumers, especially those from Latin America. The granola bars main ingredients included corn syrup (31%), toasted oats (30%), dehydrated cooked beans (16%), and sucrose (9%). Black beans and red beans were used to make their respective granola bars. The granola bars were tested for Aw, and for texture using the puncture test of the TA.XT2i texture analyzer. Sensory testing was conducted using a 9-point hedonic scale that tested the acceptability of appearance, texture, flavor, and rated the overall acceptability. Two population groups were tested: one of only U.S. citizens, and the other of Latin American (LA) citizens. Along with the sensory evaluation, a market analysis study was conducted. The final formulation allowed for nutritional claims for protein, fiber, folic acid, and low fat. The Aw of the bars was 0.28. The texture analyzer results correlated well with results of the sensory evaluation. Results of the sensory panel showed that the LA group found the bars more acceptable than the U.S. group. Also, the black bean granola bars were found to be more acceptable by the LA group as compared to the red bean bars (p<0.05). About 72% of the LA group indicated that they would purchase the bar if they saw it in the store. By combining the nutritious properties of black and red beans, and the convenience of granola bars, a new snack food can be created, targeted to Latin America and the Hispanic food market in the U.S.
Session 15F, Product Development
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