Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Food Science & Nutrition
Abstract
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.
Description
Keywords
acceptability, Bean snack, extrusion, nutrient contribution, optimization, protein digestibility, texture
Citation
Natabirwa, H., Nakimbugwe, D., Lung'aho, M., Tumwesigye, K. S., & Muyonga, J. H. (2020). Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization. Food Science & Nutrition, 8(9), 4763-4772.DOI: 10.1002/fsn3.1727