MARKET ANALYSIS OF EXTRUDED FIELD BEAN FLOUR FOOD PRODUCT POTENTIAL

Samanta Gaile,Iveta Dembovska,Inese Silicka,Ērika Teirumnieka

doi:10.17770/jresd2021vol1.13.6713

Samanta Gaile, Iveta Dembovska + Show 2 more

Open Access

https://doi.org/10.17770/jresd2021vol1.13.6713

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Abstract

The consumption of functional food is increasing in almost all industrialized countries, not only because of an aging population but also because of a more enthusiastic lifestyle, which makes meeting the nutritional requirements more difficult. In part, the transition to processed, easily packaged and pre-cooked foods is considered to be a response to long working hours. It resulted in an increased demand for ready-to-eat foods in recent years and it is expected to continue growing. The aim of the research is to study and analyse the need for extruded field bean flour food products in the market. Methods used in the research – monographic, synthesis, statistical analysis methods. The research developed proposals for the sale of extruded field bean flour as a food raw material in different markets.

Highlights

Current trends in the food industry incite scientists to study new food products and raw materials rich in proteins that would be adequate for consumers with intolerance or an allergy to specific food items
Scientists study food products and raw materials obtained through the process of saving and renewing the resources of the Earth
Field bean flour is characterized by a high content of fibre, microelements, proteins and some chemical substances, as well as the absence of gluten

Summary

Introduction

Current trends in the food industry incite scientists to study new food products and raw materials rich in proteins that would be adequate for consumers with intolerance or an allergy to specific food items. There are no technologies available on the market that can remove the specific flavour of bean flour and ensure the taste properties of grain flour, while maintaining high nutritional value and gluten-free properties, as well as improving rheological and baking properties, ensuring the use of flour as a base raw material in food industries. This is evidenced by the fact that there is still no food on the store shelves made exclusively from field bean flour, without the addition of other flours, in order to ensure the structure and desired taste characteristics of the product.

Research results and discussion

Conclusions and proposals

Findings

Food and