Pena Francielle Barbosa, Silva Andressa Alvarenga, Theodoro Jaqueline Maciel Vieira, Santos Monique Barreto, de Carvalho Carlos Wanderlei Piler, Martino Hércia Stampini Duarte, da Silva Bárbara Pereira
Department of Nutrition and Health. Universidade Federal de Viçosa, 36570-900, Viçosa, Brazil.
Embrapa Agroindústria de Alimentos, 23020-470, Rio de Janeiro, Brazil.
Food Res Int. 2025 Oct;217:116754. doi: 10.1016/j.foodres.2025.116754. Epub 2025 Jun 9.
Ready-to-eat snacks are convenient food that can be an interesting nutritious alternative for consumers, serving as a protein source and gluten-free option. The nutritional and physicochemical characterization of snacks from different bean varieties is essential to identify those with the best nutritional value, techno-functionality and sensory properties. This study evaluated the physicochemical, nutritional and sensory properties of four snacks produced from extruded beans: black (BB), red (RB), carioca (CB) and cowpea (CW). Extrusion reduced final viscosity peaks of the snack flours compared to raw bean flours. BB presented the highest content of ash, potassium, calcium, and manganese. RB highlighted in iron content, antioxidant capacity, and phenolic compounds. CB showed the highest sodium content and CW the highest carbohydrate, protein and zinc content. No condensed tannin content was detected in all snacks. Color analysis revealed that BB had darker coloration, reflected in lower lightness (L*), RB presented a higher red coordinate (a*) and CB a higher yellow coordinate (b*). In relation to texture, no difference in special rupture frequency was observed among snacks. However, CW snacks showed higher apparent density, lower longitudinal expansion index and CW showed lower water absorption and water solubility index compared to the others. Sensory evaluation showed no significant differences among the bean snacks. Regarding purchase intention, all snacks showed a score higher than the average. Thus, ready-to-eat expanded whole grain bean snacks showed good physicochemical and nutritional properties, varying according to bean cultivar. These findings highlight their potential as a nutritious and functional alternative for consumption.
即食零食是方便食品，对消费者来说可以是一种有趣的营养选择，可作为蛋白质来源和无麸质食品。对不同豆类品种的零食进行营养和理化特性分析，对于确定那些具有最佳营养价值、技术功能性和感官特性的品种至关重要。本研究评估了由挤压豆类制成的四种零食的理化、营养和感官特性：黑豆（BB）、红豆（RB）、木豆（CB）和豇豆（CW）。与生豆粉相比，挤压降低了零食粉的最终粘度峰值。BB的灰分、钾、钙和锰含量最高。RB在铁含量、抗氧化能力和酚类化合物方面表现突出。CB的钠含量最高，CW的碳水化合物、蛋白质和锌含量最高。所有零食中均未检测到缩合单宁含量。颜色分析表明，BB颜色较深，表现为较低的亮度（L*），RB呈现较高的红色坐标（a*），CB呈现较高的黄色坐标（b*）。关于质地，零食之间的特殊破裂频率没有差异。然而，与其他零食相比，CW零食的表观密度更高，纵向膨胀指数更低，CW的吸水性和水溶性指数更低。感官评价表明，豆类零食之间没有显著差异。关于购买意愿，所有零食的得分均高于平均分。因此，即食膨化全谷物豆类零食具有良好的理化和营养特性，因豆类品种而异。这些发现凸显了它们作为营养和功能性消费替代品的潜力。
