Advertisement

Plant Foods for Human Nutrition

, Volume 74, Issue 3, pp 342–349 | Cite as

Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability

  • Sharon D. Hooper
  • Raymond P. Glahn
  • Karen A. CichyEmail author
Original Paper
  • 129 Downloads

Abstract

Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the United States and this may be due in part to the lack of diversity in bean products beyond whole seeds. Products that incorporate beans in new forms, such as flours, offer the potential to increase dry bean utilization. In this study whole dry beans were milled into flour and used to make gluten free fresh pastas. Six bean varieties each from a different market class (white kidney, navy, otebo, cranberry, dark red kidney and black) were made into pasta. Their consumer appeal was compared to fresh wheat pasta and their nutritional value was compared to fresh wheat pasta and whole boiled beans. The dry bean pastas were nutritionally superior to wheat pasta with higher protein, ash, resistant starch and protein digestibility corrected amino acid score (PDCAAS) as well as lower total starch content. While consumers preferred the flavor, texture and appearance of the wheat pasta to the dry bean pasta, 36% of participants said they would definitely or probably purchase the dry bean pastas from the light colored beans. There was some loss of nutritional value of bean pasta vs. whole boiled beans but this can mostly be attributed to the bean pasta being 90% bean. These results suggest that single variety fresh dry bean pastas have commercial potential in the U.S. as healthy gluten free pasta options.

Keywords

Phaseolus vulgaris Dry bean flour Pastas Sensory evaluation Resistant starch 

Notes

Acknowledgements

This work was supported in part by funding from the Michigan Department of Agriculture & Rural Development Strategic Growth Initiative and the Michigan Bean Commission, the Norman Borlaug Commemorative Research Initiative (US Agency for International Development), and by the US Department of Agriculture, Agricultural Research Service. The authors are grateful to Eataliana Pasta, Shelby Twp., MI for the use of the pasta making equipment and to Greg Varner for providing seeds for the experiment and Evan Wright for help milling.

Compliance with Ethical Standards

Conflict of Interest

The authors declare no conflict of interest.

Supplementary material

11130_2019_732_MOESM1_ESM.docx (23 kb)
ESM 1 (DOCX 22 kb)

References

  1. 1.
    Foster-Powell K, Holt SH, Brand-Miller JC (2002) International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 76:5–56CrossRefGoogle Scholar
  2. 2.
    Sissons M (2016) Pasta. In: Wrigley C, Corke H, Seetharaman K, Faubion J (eds) Encyclopedia of food grains, 2nd edn. Academic Press, Oxford, UK, pp 79–89CrossRefGoogle Scholar
  3. 3.
    Susanna S, Prabhasankar P (2013) A study on development of gluten free pasta and its biochemical and immunological validation. LWT-Food Sci Technol 50:613–621.  https://doi.org/10.1016/j.lwt.2012.07.040
  4. 4.
    Leonard MM, Vasagar B (2014) US perspective on gluten-related diseases. Clin Exp Gastroenterol 7:25–37.  https://doi.org/10.2147/CEG.S54567 Google Scholar
  5. 5.
  6. 6.
    Johnston C, Snyder D, Smith C (2017) Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial. Food Funct 8:3139–3144.  https://doi.org/10.1039/C7FO00099E CrossRefGoogle Scholar
  7. 7.
    Byars JA, Singh M, Kenar JA (2017) Effect of hydrocolloids on functional properties of navy bean starch. Starch/Stärke 69:1600305.  https://doi.org/10.1002/star.201600305
  8. 8.
    Wolter A, Hager AS, Zannini E, Arendt EK (2014) Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food Funct 5:564–572.  https://doi.org/10.1039/c3fo60505a
  9. 9.
    Campos-Vega R, Loarca-Piña G, Oomah BD (2010) Minor components of pulses and their potential impact on human health. Food Res Int 43:461–482.  https://doi.org/10.1016/J.FOODRES.2009.09.004
  10. 10.
    Anderson GH, Cho CE, Akhavan T, Mollard RC, Luhovyy BL, Finocchiaro ET (2010) Relation between estimates of cornstarch digestibility by the Englyst in vitro method and glycemic response, subjective appetite, and short-term food intake in young men. Am J Clin Nutr 91:932–939.  https://doi.org/10.3945/ajcn.2009.28443
  11. 11.
    Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Montesano D, Masoero F, Trevisan M (2017) Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta. Food Res Int 100:69–77.  https://doi.org/10.1016/j.foodres.2017.08.031 CrossRefGoogle Scholar
  12. 12.
    Maskus H, Bourré L, Fraser S, Sarkar A, Malcolmson L (2016) Effects of grinding method on the compositional, physical, and functional properties of whole and split yellow pea flours. Cereal Foods World 61:59–64.  https://doi.org/10.1094/CFW-61-2-0059
  13. 13.
    Luhovyy B, Hamilton A, Kathirvel P, Mustafaalsaafin H (2017) The effect of navy bean flour particle size on carbohydrate digestion rate measured in vitro. Cereal Foods World 62:208–213.  https://doi.org/10.1094/CFW-62-5-0208
  14. 14.
    Anderson GH, Liu Y, Smith CE, Liu TT, Nunez MF, Mollard RC, Luhovyy BL (2014) The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men. Br J Nutr 112:1966–1973.  https://doi.org/10.1017/S0007114514003031 CrossRefGoogle Scholar
  15. 15.
    Melito C, Tovar J (1995) Cell-walls limit in vitro protein digestibility in processed legume seeds. Food Chem 53:305–307Google Scholar
  16. 16.
    Zhou X, Baik B-K, Wang R, Lim S-T (2010) Retrogradation of waxy and normal corn starch gels by temperature cycling. J Cereal Sci 51:57–65CrossRefGoogle Scholar
  17. 17.
    FAO/WHO (1991) Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation. Food and Nutrition, Paper 51Google Scholar
  18. 18.
    Petitot M, Boyer L, Minier C, Micard V (2010) Fortification of pasta with split pea and faba bean flours: pasta processing and quality evaluation. Food Res Int 43:634–641.  https://doi.org/10.1016/J.FOODRES.2009.07.020 CrossRefGoogle Scholar
  19. 19.
    Bouasla A, Wójtowicz A, Zidoune MN (2017) Gluten-free precooked rice pasta enriched with legumes flours: physical properties, texture, sensory attributes and microstructure. LWT-Food Sci Technol 75:569–577.  https://doi.org/10.1016/j.lwt.2016.10.005
  20. 20.
  21. 21.
    Ares G, Varela P (2017) Trained vs. consumer panels for analytical testing: fueling a long lasting debate in the field. Food Qual Prefer 61:79–86.  https://doi.org/10.1016/j.foodqual.2016.10.006 CrossRefGoogle Scholar
  22. 22.
    Vainio A, Niva M, Jallinoja P, Latvala T (2016) From beef to beans: eating motives and the replacement of animal proteins with plant proteins among Finnish consumers. Appetite 106:92–100.  https://doi.org/10.1016/J.APPET.2016.03.002 CrossRefGoogle Scholar
  23. 23.
    Marti A, Pagani MA (2013) What can play the role of gluten in gluten free pasta? Trends Food Sci Technol 31:63–71.  https://doi.org/10.1016/j.tifs.2013.03.001 CrossRefGoogle Scholar
  24. 24.
    Ia N, Ribeiro D, Maziero SM et al (2012) Mineral concentrations in the embryo and seed coat of common bean cultivars. J Food Compos Anal 26:89–95.  https://doi.org/10.1016/j.jfca.2012.03.003 CrossRefGoogle Scholar
  25. 25.
    Ficco D, Riefolo C, Nicastro G et al (2009) Phytate and mineral elements concentration in a collection of Italian durum wheat cultivars. Field Crops Res 111:235–242.  https://doi.org/10.1016/j.fcr.2008.12.010
  26. 26.
    Ambigaipalan P, Hoover R, Donner E, Liu Q (2014) Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties. Food Chem 143:175–184.  https://doi.org/10.1016/j.foodchem.2013.07.112 CrossRefGoogle Scholar
  27. 27.
    Englyst HN, Kingman SM, Cummings JH (1992) Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46:S33–S50Google Scholar
  28. 28.
    Grelaap ER, Giinterb KD, Grela ER, Giinter KD (1995) Fatty acid composition and tocopherol content of some legume seeds. Anim Feed Sci Tech 52:325–331Google Scholar
  29. 29.
    Beleggia R, Platani C, Spano G, Monteleone M, Cattivelli L (2009) Metabolic profiling and analysis of volatile composition of durum wheat semolina and pasta. J Cereal Sci 49:301–309.  https://doi.org/10.1016/j.jcs.2008.12.002 CrossRefGoogle Scholar
  30. 30.
    Hu FB, Liu S, van Dam RM (2001) Diet and risk of type II diabetes: the role of types of fat and carbohydrate. Diabetologia 44:805–817.  https://doi.org/10.1007/s001250100547 CrossRefGoogle Scholar
  31. 31.
    Pujolà M, Farreras A, Casañas F (2007) Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.). Food Chem 102:1034–1041.  https://doi.org/10.1016/j.foodchem.2006.06.039
  32. 32.
    Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, House J (2018) Effect of processing on the in vitro and in vivo protein quality of beans (Phaseolus vulgaris and Vicia faba). Nutrients 10:E671.  https://doi.org/10.3390/nu10060671
  33. 33.
    Nosworthy MG, Neufeld J, Frohlich P, Young G, Malcolmson L, House JD (2017) Determination of the protein quality of cooked Canadian pulses. Food Sci Nutr 5:896–903.  https://doi.org/10.1002/fsn3.473 CrossRefGoogle Scholar
  34. 34.
    Gobbetti M, Pontonio E, Filannino P, Rizzello CG, de Angelis M, di Cagno R (2017) How to improve the gluten-free diet: the state of the art from a food science perspective. Food Res Int 110:22–32.  https://doi.org/10.1016/j.foodres.2017.04.010 CrossRefGoogle Scholar
  35. 35.
    Watrous M (2017) Tapping the powerful potential of pulses. In: Food Bussines News. March 20, 15:10. https://www.foodbusinessnews.net/articles/9072-tapping-the-powerful-potential-of-pulses. Accessed 14 Jun 2018

Copyright information

© This is a U.S. government work and not under copyright protection in the U.S.; foreign copyright protection may apply 2019

Authors and Affiliations

  1. 1.Department of Plant, Soil and Microbial SciencesMichigan State UniversityEast LansingUSA
  2. 2.Robert W. Holley Center for Agriculture and HealthUSDA-ARSIthacaUSA
  3. 3.Sugarbeet and Bean Research UnitUSDA-ARSEast LansingUSA

Personalised recommendations