67F-9 |
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D. L. DURKEE1, C. Machado2, G. Fukuda2, and S. S. Nielsen1. (1) Dept. of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN 47907, (2) Escuela Agrícola Panamericana Zamorano, P.O. Box 93, Tegucigalpa, Honduras While beans have always been an important staple in the diet of many Latin Americans, beans are receiving increased attention in the United States. Common beans may inhibit or slow the progress of cancer, aid in weight loss, have a low glycemic index, and contain soluble dietary fiber. The objective of this study was to incorporate common beans into a filling that could be used in snack bars or pastries. Fillings containing 25% bean flour made from cooked and dried beans were made in two flavors (lemon-lime and cheese) with control and hard-to-cook (HTC) red beans. Fillings were designed to have a low water activity and pH below 4.6 for shelf stability. Fillings were incorporated into a co-extruded snack bar with a corn-based crust. Snack bars were evaluated by students at Purdue University, Zamorano University in Honduras, and people in the Zamorano community using a 9-point hedonic scale. Bars were rated for texture, flavor, appearance, and overall acceptability. A triangle test also was conducted to determine if there was a significant difference between bars using control and HTC beans. The overall acceptability and flavor of the cheese flavored, but not lemon-lime flavored, snack bars were greater for students and the community at Zamorano University compared to students at Purdue University. A significant difference was found between bars using filling made of control and HTC beans for the lemon-lime flavor but not the cheese flavor. Given the findings from this study, the snack bars may be manipulated so that nutritional claims can be made such as low fat and good source of protein. Because the bean flour did not contribute much bean flavor to the bar, it could be used in other products and be exploited for protein and fiber content.
Session 67F, Product Development: General
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