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Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron

Sánchez-Quezada, Vanessa ; Luzardo-Ocampo, Ivan ; Gaytán-Martínez, Marcela ; Loarca-Piña, Guadalupe

Food chemistry, 2024-09, Vol.453, p.139602-139602, Article 139602 [Periódico revisado por pares]

England: Elsevier Ltd

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  • Título:
    Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron
  • Autor: Sánchez-Quezada, Vanessa ; Luzardo-Ocampo, Ivan ; Gaytán-Martínez, Marcela ; Loarca-Piña, Guadalupe
  • Assuntos: Adult ; Animals ; Bean protein isolate ; Beverages - analysis ; Common bean (Phaseolus vulgaris L.) ; Dietary Supplements - analysis ; Extrusion ; Female ; Humans ; Iron - analysis ; Iron - chemistry ; Iron addition ; Male ; Milk - chemistry ; Milk-type beverage ; Nutritive Value ; Phaseolus - chemistry ; Taste ; Vegan milk ; Young Adult
  • É parte de: Food chemistry, 2024-09, Vol.453, p.139602-139602, Article 139602
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
  • Descrição: •Extrusion improves the processing of beans for the development of beverages.•Extrusion decreased antinutritional compounds in the flours and beverages.•Denatured protein isolate was obtained using bean extrusion.•Bean beverage submits stability and a high protein, fiber, and iron concentration.•Vanilla flavor was the most accepted by consumer, masked the iron concentration. Milk-type beverages are popular vegan products requiring iron and calcium fortification to improve their nutritional value, as iron deficiency is the world’s most prevalent nutritional problem. This research aimed to develop and characterize an extruded common bean (Phaseolus vulgaris L.)-based milk-type beverage added with bean protein isolate and iron. The formulations included flavors (non-flavored, vanilla, and nut) and two iron concentrations (2 and 3 mg FeSO4/100 mL). Extrusion increased the beverages’ protein (+17.38 %) and starch digestibility, and reduced their antinutritional compounds (trypsin inhibitors, condensed tannins, and carbonates). Developed beverages’ formulations differed from a commercial soybean beverage in their physicochemical properties but were more nutritious (protein: 3.33–3.44 %; fiber: 3.43–4.08 %). Iron-added beverages displayed a medium sensory acceptance (best overall likeness: 5.3–6.2). The developed beverage is a suitable, sensory-accepted, and nutritious bean-based beverage, suggesting novel research lines improving vegan beverage formulations to increase average daily iron intake.
  • Editor: England: Elsevier Ltd
  • Idioma: Inglês
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