Khvostenko Kateryna, Muñoz-Pina Sara, García-Hernández Jorge, Heredia Ana, Andrés Ana
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Foods. 2024 Jul 26;13(15):2372. doi: 10.3390/foods13152372.
The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars' quality, protein characteristics, and digestibility was shown. The antioxidant and the angiotensin-converting enzyme-inhibitory capacity before and after in vitro digestion were investigated to reveal the potential advantages of fava bean usage for snacks. All bars have demonstrated high protein content, varying from 22.1 to 25.1 g/100 g DB. Based on the fermented fava beans of , the samples were characterized by a higher concentration of essential amino acids by 8.6% and a reduction of tannins by 18.5% compared with bars based on soaked fava beans. Sensory evaluation improved the color, texture, and overall acceptability of the bars with fermented legumes. Various types of bean processing did not significantly affect the protein digestibility of the bars. The fermentation method positively affected the angiotensin-converting enzyme-inhibitory properties of bars and increased by 16.5% (before digestion) and 15% (after digestion) compared with other samples. After digestion, samples were characterized by a high level of Fe bioaccessibility (100, 83, and 79% for the bars based on soaked, autoclaved, and fermented fava beans, respectively) and increased total phenolic content. These findings highlight the potential health benefits of fava bean usage for snack products.
研究表明了蚕豆加工方法（浸泡、高压灭菌、发酵）对豆类棒的品质、蛋白质特性和消化率的影响。研究了体外消化前后的抗氧化能力和血管紧张素转换酶抑制能力，以揭示蚕豆用于零食的潜在优势。所有棒均显示出高蛋白含量，以干基计为22.1至25.1克/100克。与基于浸泡蚕豆的棒相比，基于发酵蚕豆的样品中必需氨基酸浓度更高，高8.6%，单宁含量降低18.5%。感官评价改善了含发酵豆类棒的颜色、质地和总体可接受性。不同类型的豆类加工对棒的蛋白质消化率没有显著影响。发酵方法对棒的血管紧张素转换酶抑制特性有积极影响，与其他样品相比，消化前增加了16.5%，消化后增加了15%。消化后，样品具有较高水平的铁生物可及性（基于浸泡、高压灭菌和发酵蚕豆的棒分别为100%、83%和79%），且总酚含量增加。这些发现突出了蚕豆用于零食产品的潜在健康益处。
