What the study found
Intermediate-moisture bean puree could be prepared with low levels of antinutritional compounds, good quality, and sensory acceptance. The product also created unfavorable conditions for microorganisms that are important for food safety.
Why the authors say this matters
The authors state that bean consumption is generally below recommended levels and is mainly through whole-grain dishes. The study suggests that new bean-based products may help increase consumption.
What the researchers tested
The researchers designed intermediate-moisture purees from soaked, cooked, and ground Tortola bean (Phaseolus vulgaris L.), after removing an important portion of the testa, or seed coat. They tested two moisture levels (25% and 30%) and two glycerol levels (10% and 15%), then stored the purees at ambient temperature for 30 days.
What worked and what didn't
The purees had water activity values between 0.800 and 0.844 and pH values between 6.20 and 6.24. Microbiological counts were negative or far below accepted limits, and the products were rated well for overall quality and were well accepted sensorially. Sensory parameters stayed stable during storage except for color, which darkened slightly in the 30% moisture and 10% glycerol treatment.
What to keep in mind
The abstract does not provide detailed statistical analysis or compare these formulations with other products beyond the tested conditions. It also does not describe consumer testing procedures in detail, and the findings are limited to the specific bean puree formulations and storage conditions studied.
Key points
- Intermediate-moisture bean puree was reported as feasible to produce.
- The purees had low levels of antinutritional compounds, according to the abstract.
- Water activity stayed between 0.800 and 0.844 during the study conditions.
- Microbiological counts were negative or well below accepted limits.
- Overall quality and sensory acceptance were described as good.
- Only color changed slightly in one storage treatment.
Disclosure
- Research title:
- Intermediate-moisture bean puree showed good quality and safety
- Image credit:
- Photo by Mustafa Akın on Pexels
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