Abstract
Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean‐based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end‐products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. In this study, cooked, germinated, and germinated/steam‐blanched (GSB) pinto bean flours were used to make gluten‐free cookies, and their sensory characteristics evaluated to determine how their consumer acceptability scores compared. Taste panelists (31) graded cookies made from raw pinto beans with an overall value of 6 on a 9‐point hedonic scale (p < .05). This rating was not significantly different from cookies formulated with germinated and GSB flours. Therefore, gluten‐free cookies can be made using raw pinto bean flours at a 40% inclusion level, with similar sensory characteristics as those prepared with flours treated by cooking and germination. Instrumental measurement of cookie hardness and color showed no significant difference in hardness, but significant differences in color. The germinated bean flour produced cookies with a significantly lower L* value and significantly higher a*, b*, Chroma and hue values compared to the other treatments. There was no significant difference in the cookie spread ratio. Proximate composition, water absorption index (WAI), water solubility index (WSI) and gelatinization properties of the flour treatments were characterized.
Highlights
The health benefits of pulses have been well documented
Ash content in cooked bean flours (2.96%) was lower than the amount observed in the other flour treatments
The lipid content in the cooked, germinated, and GSB flour was higher than the amount observed in raw flour, suggesting increased hexane extractability of lipids after treatment
Summary
The health benefits of pulses have been well documented. These benefits include high protein, high fiber, low fat, significant amounts of vitamins and minerals, and low glycemic index (Brand-Miller, Dickinson, Barclay, & Celermajer, 2007; Campos-Vega, Loarca-Pina, & Oomah, 2010; Derbyshire, 2011; Finley, Burrell, & Reeves, 2007; Jenkins et al, 2012; Tharanathan & Mahadevamma, 2003; Tosh & Yada, 2010). In order to better distribute these benefits, pulse flours may be added to foods such as baked goods, meat, pasta, and extruded snacks.
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