UTILIZATION OF PUREED BEAN AS FAT REPLACER IN COOKIES PREPARATION
Abstract: Reduction of fat ingestion is a primary dietary goal for many consumers. Fat replacers are compounds incorporated into food products to provide them with some attributes of fats and reduce the total fat content in those products.
The present study was performed to profit from multi advantages of navy bean seeds to be utilized as potent natural fat replacer at the levels of 25, 50 and 75% for production of healthy cookies. The obtained results were much satisfied where:
Organoleptic characteristics of the produced healthy cookies were significantly similar to those of control samples. From that , color , taste , flavor and general acceptability of cookies with 25% pureed bean replacement recorded 8.63 , 8.56 , 8.68 and 8.88 respectively , comparing with 8.35, 9.0, 8.75 and 8.88 for the same attributes of control respectively. A slight production in the above mentioned attribute was found as a result of increasing level of replacement (50 And 75%).
Amino acids content of pureed bean (g /100g sample) which calculated as (g /100g protein) revealed the following : total essential amino acids (total E.A.A.) 41.38 , total non E.A.A 49.26. The highest E.A.A. was leucine 7.82, followed by the most important amino acid lysine 6.58, E.A.A / TAA % was 45.65, which reflect that pureed bean protein is richly nutritive.
Chemical score of lysine, iso leucine, leucine, protein efficiency ratio, and biological value of pureed bean protein exhibited obvious high values (%): 119.63, 112.25, 111.71, 3.61 and 98.04, respectively, confirming high quality protein of bean puree.
Fat level (%) reduced in cookies from 27.21(in control) to 22.09 in healthy cookies due to substitution by 25% pureed bean and decreased due to the replacement level (50 and 75%).
All studied physical properties of 25% pureed bean – substituted healthy cookies were very similar to that of the control (no pureed bean added). Meanwhile increasing level of replacement affected these properties.
Valuable increase in mineral contents in healthy cookies was get via replacement by 25% pureed bean so: in control sample (values mg /100g); Mg 150.66, Ca 29.03, P 140, Fe 3.55 and Zn 0.55. Whereas, in the produced healthy cookies with substitution of 25% pureed bean, were: 157.63, 58.27, 169.92, 3.92 and 0.78, respectively. On the other hand, the studied minerals increased in parallel with increasing replacement level.
Publication year 2012
Organization Name
serial title J. Biol. Chem. Environ. Sci
Author(s) from ARC
Publication Type Journal
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