Bean (Phaseolus vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies

Bonilla AR¹, Elba Cubero^2* and Yury Reyes³

¹Food Science and Technology National Center, University of Costa Rica, Costa Rica

²Food Technology School, University of Costa Rica, San Pedro Montes Oca, San José, Costa Rica

³Agropecuaria Montelibano San Lorenzo, Valle, Honduras

*Corresponding Author : Elba Cubero
Food Technology School, University of Costa Rica. San Pedro Montes Oca. San José, Costa Rica
Tel: 506-25117207
E-mail: elba.cubero@ucr.ac.cr

Received: August 30, 2017 Accepted: September 20, 2017 Published: September 25, 2017

Citation: Bonilla AR, Cubero E, Reyes Y (2017) Bean (Phaseolus Vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies. J Food Nutr Disord 6:4. doi: 10.4172/2324-9323.1000234

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.