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标题：Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( Phaseolus vulgaris L.) Flour
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作者：Francesca Sparvoli ; Silvia Giofré ; Eleonora Cominelli 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2021
卷号：13
期号：12
DOI：10.3390/nu13124517
语种：English
出版社：MDPI Publishing
摘要：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 of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins ( lec −) and with reduced content of phytic acid ( lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec − flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec − flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.
关键词：α-amylase inhibitor; biofortification; lectins; nutritional enhancement; phytic acid; predicted glycemic index; sensory analysis; temporal dominance sensation