Cargando…
Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization
School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age c...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500791/ https://www.ncbi.nlm.nih.gov/pubmed/32994938 http://dx.doi.org/10.1002/fsn3.1727 |
_version_ | 1783583926916218880 |
---|---|
author | Natabirwa, Hedwig Nakimbugwe, Dorothy Lung'aho, Mercy Tumwesigye, Kashub S. Muyonga, John H. |
author_facet | Natabirwa, Hedwig Nakimbugwe, Dorothy Lung'aho, Mercy Tumwesigye, Kashub S. Muyonga, John H. |
author_sort | Natabirwa, Hedwig |
collection | PubMed |
description | School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age children. Snack formulations developed from Roba1 beans, maize, orange‐fleshed sweet potato, and amaranth mixtures, and processed in a twin‐screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value‐added food products from blends of iron‐rich beans and common staples. |
format | Online Article Text |
id | pubmed-7500791 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-75007912020-09-28 Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization Natabirwa, Hedwig Nakimbugwe, Dorothy Lung'aho, Mercy Tumwesigye, Kashub S. Muyonga, John H. Food Sci Nutr Original Research School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age children. Snack formulations developed from Roba1 beans, maize, orange‐fleshed sweet potato, and amaranth mixtures, and processed in a twin‐screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value‐added food products from blends of iron‐rich beans and common staples. John Wiley and Sons Inc. 2020-08-08 /pmc/articles/PMC7500791/ /pubmed/32994938 http://dx.doi.org/10.1002/fsn3.1727 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Natabirwa, Hedwig Nakimbugwe, Dorothy Lung'aho, Mercy Tumwesigye, Kashub S. Muyonga, John H. Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization |
title | Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization |
title_full | Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization |
title_fullStr | Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization |
title_full_unstemmed | Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization |
title_short | Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization |
title_sort | bean‐based nutrient‐enriched puffed snacks: formulation design, functional evaluation, and optimization |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500791/ https://www.ncbi.nlm.nih.gov/pubmed/32994938 http://dx.doi.org/10.1002/fsn3.1727 |
work_keys_str_mv | AT natabirwahedwig beanbasednutrientenrichedpuffedsnacksformulationdesignfunctionalevaluationandoptimization AT nakimbugwedorothy beanbasednutrientenrichedpuffedsnacksformulationdesignfunctionalevaluationandoptimization AT lungahomercy beanbasednutrientenrichedpuffedsnacksformulationdesignfunctionalevaluationandoptimization AT tumwesigyekashubs beanbasednutrientenrichedpuffedsnacksformulationdesignfunctionalevaluationandoptimization AT muyongajohnh beanbasednutrientenrichedpuffedsnacksformulationdesignfunctionalevaluationandoptimization |