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dc.creatorBonilla Leiva, Ana Ruth
dc.creatorCubero Castillo, Elba María
dc.creatorReyes Cruz, Yury
dc.description.abstractThe effect of bean (Phaseolus vulgaris L) treatment (raw bean flour, RBF, soaked bean gruel, SBG, and soaked and cooked bean paste, SCBP) in wheat composite cookie production on starch digestibility and consumer acceptability was evaluated. Cookies were prepared by substituting 50% of wheat flour by beans (dry weight basis). Control cookie was 100% wheat. More than 80% of trypsin inhibitor and 90% of alfa-amylase activity was destroyed in all bean cookies. Cookies prepared with RBF had the highest value for slow digestible starch (SDS) and resistant starch (RS) (p<0.05). The rest of bean cookies have similar amounts for SCBP whereas cookies prepared with SCB had the lowest RS value (p<0.05). Consumer acceptability showed that bean cookies were accepted by 68% of consumers and RBF cookies shows the highest level of acceptance. Raw bean flour can be used to increase RS and SDS in composite flour cookies.es_ES
dc.description.sponsorshipBean/cowpea Collaborative Research support Program/[GDG-G-00012-00]//es_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.sourceJournal of Food & Nutritional Disorders, Vol.6, (3), pp. 1-5es_ES
dc.subjectAceptación del consumidores_ES
dc.subjectProcesamiento de frijoles_ES
dc.subjectAlimento funcionales_ES
dc.subjectAlmidon resistentees_ES
dc.titleBean (Phaseolus Vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookieses_ES
dc.typeartículo científico
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES

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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional