The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization

AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten–wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.

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Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Food & Function ◽

10.1039/c6fo01808d ◽

2017 ◽

Vol 8 (2) ◽

pp. 860-871 ◽

Cited By ~ 18

Author(s):

Carlo G. Rizzello ◽

Michela Verni ◽

Hanna Koivula ◽

Marco Montemurro ◽

Laila Seppa ◽

...

Keyword(s):

Faba Bean ◽

Protein Fraction ◽

Food Industry ◽

Sensory Quality ◽

Bean Flour

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction.

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Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2017.02.009 ◽

2017 ◽

Vol 248 ◽

pp. 10-21 ◽

Cited By ~ 27

Author(s):

Rossana Coda ◽

Maryam Kianjam ◽

Erica Pontonio ◽

Michela Verni ◽

Raffaella Di Cagno ◽

...

Keyword(s):

Faba Bean ◽

Microbial Consortia ◽

Bean Flour

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Polyphenol content and glycemic load of pasta enriched with Faba bean flour

Functional Foods in Health and Disease ◽

10.31989/ffhd.v6i5.254 ◽

2016 ◽

Vol 6 (5) ◽

pp. 291 ◽

Cited By ~ 13

Author(s):

Imma Turco ◽

Tiziana Bacchetti ◽

Cecilia Bender ◽

Benno Zimmermann ◽

Ganiyu Oboh ◽

...

Keyword(s):

Vicia Faba ◽

Glycemic Index ◽

Faba Bean ◽

Glycemic Load ◽

Added Value ◽

Peroxyl Radicals ◽

Potential Health ◽

Bean Flour ◽

Glycemic Profile ◽

Functional Components

Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using 35% Vicia Faba (VF) bean flour, which is an important source of fiber and phytochemical compounds. Results: Protein and fiber content were higher in VF pasta compared with durum wheat semolina (DWS) pasta. The total antioxidant activity against peroxyl radicals evaluated by oxygen radical absorbance capacity (ORAC) assay was also observed in VF pasta. The comparison of post-prandial increase of glucose after VF intake or DWS demonstrated significant differences and VF pasta exhibited a lower glycemic index value, a lower glycemic load and higher glycemic profile compared with DWS pasta.Conclusion: The results suggest that enrichment with 35% Vicia faba bean has potential health benefits and that VF flour can be used as an ingredient to prepare added-value products. Keywords: Glycemic Index; Glycemic load; Glycemic Profile; polyphenols, flavonoids; diabetes

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Production of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i10.2179 ◽

2020 ◽

pp. 731

Author(s):

Diego Salazar ◽

Mayra Rodas ◽

Mirari Arancibia

Keyword(s):

Faba Bean ◽

Nutritional Value ◽

Control Sample ◽

Absorption Capacity ◽

Corn Flour ◽

Sensorial Analysis ◽

Overall Acceptability ◽

Bean Flour ◽

White Bean ◽

Andean Crops

This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was approximately 5 ppm. Granulometry properties showed that flours have coarser than finesse particles, water absorption capacity showed a range of 60 to 80 g of water for 100 g of flour. In nixtamalized tortillas, high protein content was observed in samples with 25 % of corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary fiber, and higher ash content than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn flour and 75% of white-bean flour. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness parameter showed that the sample CPB2575: Corn flour (25%) + White-bean flour (75%); was harder than the control. The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish. Andean crop flours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.

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Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Scientific Reports ◽

10.1038/srep32452 ◽

2016 ◽

Vol 6 (1) ◽

Cited By ~ 36

Author(s):

Carlo Giuseppe Rizzello ◽

Ilario Losito ◽

Laura Facchini ◽

Kati Katina ◽

Francesco Palmisano ◽

...

Keyword(s):

Faba Bean ◽

Bean Flour

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Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

Foods ◽

10.3390/foods9060755 ◽

2020 ◽

Vol 9 (6) ◽

pp. 755

Author(s):

Zhong-Qing Jiang ◽

Jing Wang ◽

Frederick Stoddard ◽

Hannu Salovaara ◽

Tuula Sontag-Strohm

Keyword(s):

Faba Bean ◽

Gel Strength ◽

Water Holding Capacity ◽

Plant Oil ◽

Processing Methods ◽

Gel Texture ◽

Emulsion Gel ◽

Bean Flour ◽

Pre Treatment ◽

Water Holding

Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that. Two types of protein-based emulsion gel foods, namely yogurt and tofu analogue products, were prepared. The processing methods in this study involved steps of thermal pre-treatment of the beans, dehulling, milling, adding plant oil, homogenization, prevention of starch gelation, and inducing protein gelation. Two methods for preventing starch gelation were studied, namely starch removal and hydrolysis. The gel texture, water-holding capacity, and structural properties of the gel products were evaluated. Both starch-gelation prevention methods produced yogurt and tofu analogue products having typical emulsion gel properties. Hydrolysis of starch was favourable for producing the yogurt analogue, because the hydrolysate compounds improved the gel strength and viscosity. Moreover, it utilized the whole flour, meaning all the nutrients from the cotyledon were used and no side-stream was created. In contrast, starch removal was slightly better than hydrolysis for producing the tofu analogue, because the hydrolysate lowered the gel strength and water-holding capacity of the products. It is both possible and ecologically sustainable to utilize whole faba bean flour for making emulsion gel products.

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Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Journal of Food Research ◽

10.5539/jfr.v3n6p13 ◽

2014 ◽

Vol 3 (6) ◽

pp. 13 ◽

Cited By ~ 8

Author(s):

Souhila Boudjou ◽

Farid Zaidi ◽

Farah Hosseinian ◽

B. Dave Oomah

Keyword(s):

Faba Bean ◽

Titratable Acidity ◽

Hierarchical Cluster ◽

Viable Cell ◽

Antagonistic Effect ◽

Starter Cultures ◽

Probiotic Bacteria ◽

Bacterial Survival ◽

Cell Counts ◽

Bean Flour

Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (Lactobacillus acidophilus and Bifidobacterium lactis) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (Lb. acidophilus and B. lactis), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.

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