dc.creator | Bonilla Leiva, Ana Ruth | |
dc.creator | Cubero Castillo, Elba María | |
dc.creator | Reyes Cruz, Yury | |
dc.date.accessioned | 2018-02-16T18:26:01Z | |
dc.date.accessioned | 2022-10-19T23:21:13Z | |
dc.date.available | 2018-02-16T18:26:01Z | |
dc.date.available | 2022-10-19T23:21:13Z | |
dc.date.created | 2018-02-16T18:26:01Z | |
dc.date.issued | 2017-09-25 | |
dc.identifier | https://www.scitechnol.com/peer-review/bean-phaseolus-vulgaris-treatments-effect-on-starch-digestible-fractions-and-consumer-acceptability-in-the-production-of-bean-whea-npC9.php?article_id=6555 | |
dc.identifier | 2324-9323 | |
dc.identifier | https://hdl.handle.net/10669/74096 | |
dc.identifier | 10.4172/2324-9323.1000234 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4515553 | |
dc.description.abstract | The effect of bean (Phaseolus vulgaris L) treatment (raw bean flour,
RBF, soaked bean gruel, SBG, and soaked and cooked bean paste,
SCBP) in wheat composite cookie production on starch digestibility
and consumer acceptability was evaluated. Cookies were prepared
by substituting 50% of wheat flour by beans (dry weight basis).
Control cookie was 100% wheat.
More than 80% of trypsin inhibitor and 90% of alfa-amylase activity
was destroyed in all bean cookies. Cookies prepared with RBF had
the highest value for slow digestible starch (SDS) and resistant
starch (RS) (p<0.05). The rest of bean cookies have similar amounts
for SCBP whereas cookies prepared with SCB had the lowest RS
value (p<0.05). Consumer acceptability showed that bean cookies
were accepted by 68% of consumers and RBF cookies shows
the highest level of acceptance. Raw bean flour can be used to
increase RS and SDS in composite flour cookies. | |
dc.language | en_US | |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | |
dc.source | Journal of Food & Nutritional Disorders, Vol.6, (3), pp. 1-5 | |
dc.subject | Aceptación del consumidor | |
dc.subject | Procesamiento de frijol | |
dc.subject | Alimento funcional | |
dc.subject | Almidon | |
dc.subject | Almidon resistente | |
dc.title | Bean (Phaseolus Vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies | |
dc.type | artículo científico | |