INDUSTRIE ALIMENTARI Vol. 62 - FEBRUARY 2023

 

CONTENTS

 

3 - Sensorial properties of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour
F. Sparvoli - S. Giofré - E. Cominelli -E. Avite - G. Giuberti - D. Luongo - E. Gatti - M. Cianciabella - G.M. Daniele - M. Rossi - S. Predieri

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, snack preparation with common bean flour has been very poorly exploited so far. The availability of a common bean flour devoid of active lectins (lec-) that does not require a treatment before use, and biofortified due to its reduced phytic acid content (lpa) that normally decreases mineral cation bioavailability, could increase the use of common bean flour for snack preparation. Objective of this research was to evaluate the sensorial appreciation of crackers, biscuits and a cream prepared using this biofortified and lectin free common bean flour in comparison to the analogous products obtained with traditional flours. Products with common bean flour were less appreciated than the reference ones, nevertheless the presence of an intense umami taste has been evaluated as a positive attribute.

 

DEPARTMENTS

 

14 - EXHIBITION (ALL4PACK)

28 - MACHINES

34 - DOWNSTREAM

40 - PACKAGING

46 - PRODUCTS

48 - MARKETING

56 - APPLIED RESEARCH

60 - LAWS

64 - NEWS

68 - DIARY

72 - BOOKS

74 - AITA

80 - COMPANIES’ ADDRESS