Effect of germinated black bean cotyledons (Phaseolus vulgaris L.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies Academic Article in Scopus uri icon

abstract

  • © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, WeinheimThe aim of the study was to evaluate the effect of extruded germinated black bean cotyledon flour (EBB) as a substitute of nixtamalized blue maize (NBM) flour on proximal composition, physicochemical characteristics, protein, starch digestion performance, and sensory analysis with a just about right (JAR) scale of NBM cookies. A ratio of 82.5:7.5 (NBM:EBB) decreased the viscosity of the flour mixtures, thus decreasing the spread factor to 15.44%. The EBB significantly increased the protein content and its digestibility 17.43 and 3.65%, respectively. A relative higher amount of slowly digestible starch and remaining RS was found in the substituted EBB cookies. Furthermore, EBB substitution showed a significantly lower predicted GI than that elaborated solely with NBM. The JAR scale showed that cookies substituted with EBB7.5 were evaluated with an ideal texture (70.0%). Overall, considering functional and nutritional properties, NBM plus EBB could be a good alternative to produce high-protein cookies.

publication date

  • March 1, 2017