Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

• DOI: 10.3390/nu13124517
• Publication Date: 2021-12-20T07:50:18Z
• Authors: Francesca Sparvoli; Silvia Giofré; Eleonora Cominelli; Elena Avite; Gianluca Giuberti; Diomira Luongo; Edoardo Gatti; Marta Cianciabella; Giulia Maria Daniele; Mauro Rossi; Stefano Predieri
• Keywords: Umami

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use flour in food preparations without thermal treatment, and phytic acid, reduces mineral cation bioavailability. The objectives this research were: to obtain biofortified snacks a cream using untreated common bean devoid active lectins (lec-) reduced content acid (lpa) evaluate sensorial appreciation for these products. main results present work products lpa lec- did not retain residual hemagglutinating activity due lectins; showed higher α-amylase inhibitor (from 2.2 135 times), vitro predicted glycemic index (about 5 units reduction) increased iron bioavailability compared wild type flour; were less appreciated than reference ones flour, but presence intense umami taste can be positive attribute. Results confirmed has advantages preparation safe nutritionally improved products, provide useful information identify target consumers, such as children elderly people.