Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, Wojskiego Polskiego 28, Poznań, 60-637, Poland.
Sci Rep. 2024 Nov 19;14(1):28686. doi: 10.1038/s41598-024-80373-7.
Nutritionists found beans still rarely consumed in Western diet, despite its high nutritional value was proven and recommended by authorities. The study aimed to propose a simple and effective way of manufacturing a new common bean-based product targeted to diabetics. The key components, including important protein (common beans) and antidiabetic (white mulberry) sources, were carefully selected due to their proven properties. The formulated product underwent extensive analysis: composition, sensory and structure attributes, antioxidant and anti-enzymatic activity showing its antidiabetic potential. Additionally, the proposed label information was presented. The results demonstrate that the proposed blend of ingredients yields a product of exceptional nutritional value, with significant levels of both soluble and insoluble dietary fibers (36.66-48.49%) and proteins (21.22-18.25%). Furthermore, the product exhibits notable antiradical and anti-enzymatic properties. Through precise control of ingredient proportions, conventional raw materials can be fortified with a diverse array of plant-based sources renowned for their health benefits, while maintaining a palatable taste for consumers. The designed product, a savory snack with added bioactive compounds, represents an interesting option for consumers, holding promise as a potential dietary option with low glycemic index (40) for diabetics (anti-glucosidase activity ranged 66.72-70.66%). This study emphasizes the potential of plant-protein-rich foods in offering health-promoting benefits and further supports the use of common beans and natural antidiabetic agents in developing innovative food products.
营养学家发现，尽管豆类的高营养价值已被证实，并得到了权威机构的推荐，但在西方饮食中仍很少食用豆类。本研究旨在提出一种简单有效的方法来制造一种新的普通豆类产品，针对糖尿病患者。关键成分，包括重要的蛋白质（普通豆类）和抗糖尿病（白桑）来源，由于其已被证实的特性而被精心挑选。该配方产品经过了广泛的分析：组成、感官和结构属性、抗氧化和抗酶活性，显示了其抗糖尿病潜力。此外，还提出了标签信息。结果表明，所提出的成分混合物产生了一种具有特殊营养价值的产品，可溶性和不溶性膳食纤维（36.66-48.49%）和蛋白质（21.22-18.25%）含量显著。此外，该产品具有显著的抗自由基和抗酶特性。通过精确控制成分比例，可以用各种具有健康益处的植物性原料强化常规原料，同时保持消费者可接受的口感。设计的产品是一种添加了生物活性化合物的咸味小吃，为消费者提供了一个有趣的选择，作为一种潜在的低血糖指数（40）的饮食选择，对糖尿病患者（抗葡萄糖苷酶活性范围为 66.72-70.66%）具有一定的吸引力。本研究强调了富含植物蛋白的食物在提供健康促进益处方面的潜力，并进一步支持在开发创新食品产品中使用普通豆类和天然抗糖尿病剂。
