Physicochemical and nutritional evaluation of bread incorporated with ayocote bean (Phaseolus coccineus) and black bean (phaseolus vulgaris)

© 2021 by the authors. Licensee MDPI, Basel, Switzerland.The objective of this study was to examine the physicochemical composition, thermal properties, quality, and sensorial characteristics of bread with substitution of wheat flour with ayocote bean (Phaseolus coccineus) or black bean (Phaseolus vulgaris) flours at 10, 20, and 30%. Ayocote and black bean contain 21.06 and 23.94% of protein, 3.06 and 5.21% of crude fiber, and 3.1 and 5.21% of ash, respectively, directly influencing bread composition. Bread with ayocote and black bean presented higher values in those components in contrast with control bread. The protein content increased in a range of 14¿34%; ash increased by 10% to double, and crude fiber also increased. In vitro protein digestibility was similar for bread with 10% of substitution and control, and it decreased in samples with 30% of wheat substitution. Thermal analysis by DSC denoted that the addition of those legumes reduces retrogradation, as seen in 45.33¿65.65 °C endotherm, producing higher endotherms of amylose¿lipid complexes and protein denaturalization. Finally, the addition of black bean and ayocote bean decreased specific volume when the replacement percentage was 30% black bean and 20 and 30% for ayocote. An increase in nutrient content without sensorial properties affectation could be observed in substitution around 10 and 20%.

Physicochemical and nutritional evaluation of bread incorporated with ayocote bean (Phaseolus coccineus) and black bean (phaseolus vulgaris) Academic Article in Scopus