Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy.
Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy.
Nutrients. 2021 Dec 17;13(12):4517. doi: 10.3390/nu13124517.
Common beans ( 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 () and with reduced content of phytic acid () and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the 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 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.
普通豆类（Phaseolus vulgaris L.）是一种重要的营养来源，对人体健康有有益影响。然而，它们含有凝集素，限制了未经热处理的面粉在食品制备中的直接使用，并且含有植酸，降低了矿物质阳离子的生物利用度。本研究的目的是：使用未经处理的普通豆粉获得生物强化小吃和奶油，该豆粉不含活性凝集素（）且植酸含量降低（），并评估这些产品的感官评价。本工作的主要结果是：面粉中的产品由于凝集素而没有保留残留的血凝活性；它们表现出更高的残留α-淀粉酶抑制剂活性（增加了 2.2 至 135 倍），体外预测的血糖指数降低（降低了约 5 个单位），与野生型面粉的产品相比，铁的生物利用度增加；与不含这种面粉的参考产品相比，含有普通豆粉的产品不太受欢迎，但强烈的鲜味可能是一个积极的属性。结果证实，在制备安全和营养改善的产品时，使用 面粉具有重要优势，并为识别目标消费者（如儿童和老年人）提供了有用信息。
