{"title":"Chemical and Sensorial Evaluation of a Newly Developed Bean Jam","authors":"Raquel P. F. Guin\u00e9, Ana R. B. Figueiredo, Paula M. R. Correia, Fernando J. Gon\u00e7alves","volume":100,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":383,"pagesEnd":388,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/10001001","abstract":"
The purpose of the present work was to develop an
\r\ninnovative food product with nutritional properties as well as
\r\nappealing organoleptic qualities. The product, a jam, was prepared
\r\nwith the beans’ cooking water combined with fresh apple or carrot,
\r\nwithout the addition of any conservatives. Three different jams were
\r\nproduced: bean and carrot, bean and apple and bean, apple and
\r\ncinnamon. The developed products underwent a sensorial analysis
\r\nthat revealed that the bean, apple and cinnamon jam was globally
\r\nbetter accepted. However, with this study, the consumers determined
\r\nthat the bean and carrot jam had the most attractive color and the
\r\nbean and apple jam the better consistency. Additionally, it was
\r\npossible to analyze the jams for their chemical components, namely
\r\nfat, fiber, protein, sugars and antioxidant activity. The obtained
\r\nresults showed that the bean and carrot jam had the highest lipid
\r\ncontent, while the bean, apple and cinnamon jam had the highest
\r\nfiber content, when compared to the other two jams. Regarding the
\r\nsugar content, both jams with apple revealed similar sugar values,
\r\nwhich were higher than the sugar content of the bean and carrot jam.
\r\nThe antioxidant activity was on average 10 mg TE\/g.<\/p>\r\n","references":"[1] G. Duarte Pimentel e J. C. Silva Zemdegs, \u00abWhat is the importance of\r\nnutrition in rheumatoid arthritis?\u00bb, Reumatolog\u00eda Cl\u00ednica (English\r\nEdition), vol. 6, n. 3, pp. 183\u2013184, 2010.\r\n[2] K. M. Tuohy, E. Liktrafiti, K. Manderson, G. R. Gibson, e R. A. Rastall,\r\n\u00ab16 - Improving gut health in the elderly\u00bb, em Functional Foods, Ageing\r\nand Degenerative Disease, C. Remacle e B. Reusens, Eds. Woodhead\r\nPublishing, 2004, pp. 394\u2013415.\r\n[3] R. P. F. Guin\u00e9, Food, Diet and Health: Past, Present and Future\r\nTendencies. New York: Nova Science Publishers, 2010.\r\n[4] L. M\u00fcller, S. Gnoyke, A. M. Popken, e V. B\u00f6hm, \u00abAntioxidant capacity\r\nand related parameters of different fruit formulations\u00bb, LWT - Food\r\nScience and Technology, vol. 43, n. 6, pp. 992\u2013999, Jul. 2010.\r\n[5] L. Mondini, S. A. de Moraes, I. C. M. de Freitas, e S. G. A. Gimeno,\r\n\u00abFruit and vegetable intake by adults in Ribeir\u00e3o Preto, Southeastern\r\nBrazil\u00bb, Revista de Sa\u00fade P\u00fablica, vol. 44, n. 4, pp. 686\u2013694, Ago.\r\n2010.\r\n[6] A. R. B. Figueiredo, Inova\u00e7\u00e3o no Setor Hortofut\u00edcola: Compota de\r\nFeij\u00e3o. Disserta\u00e7\u00e3o de Mestrado em Qualidade e Tecnologia Alimentar.\r\nViseu, Portugal: Escola Superior Agr\u00e1ria de Viseu, 2014.\r\n[7] A. Allende, F. A. Tom\u00e1s-Barber\u00e1n, e M. I. Gil, \u00abMinimal processing for\r\nhealthy traditional foods\u00bb, Trends in Food Science & Technology, vol.\r\n17, n. 9, pp. 513\u2013519, Set. 2006.\r\n[8] R. P. F. Guin\u00e9, E. Costa, S. Santos, A. C. Correia, P. M. R. Correia, e L.\r\nPato, \u00abFood Product development: whey cheese with pumpkin jam\u00bb,\r\nAcademic Research International, vol. 2, n. 1, pp. 52\u201359, 2012.\r\n[9] AOAC, Official methods of analysis, 17th ed. Washington: Association\r\nof Official Analytical Chemists, 2000.\r\n[10] USDA, \u00abNational Nutrient Database for Standard Reference. Release\r\n27\u00bb.\r\n[11] R. P. F. Guin\u00e9, R. Sousa, A. Alves, L. Teixeira, C. Figueiredo, S.\r\nFonseca, S. Soares, I. Sousa, P. Almeida, A. C. Correia, A. Jord\u00e3o, A. D.\r\nLopes, e D. Ferreira, \u00abPhenolic, dietetic fibre and sensorial analyses of\r\napples from regional varieties produced in conventional and biological\r\nmode\u00bb, Agricultural Engineering International: CIGR Journal, vol. 12,\r\nn. 2, pp. 70\u201378, Abr. 2010.\r\n[12] R. Meg\u00edas-P\u00e9rez, J. Gamboa-Santos, A. C. Soria, M. Villamiel, e A.\r\nMontilla, \u00abSurvey of quality indicators in commercial dehydrated\r\nfruits\u00bb, Food Chemistry, vol. 150, pp. 41\u201348, Mai. 2014.\r\n[13] X. Wang, C. Li, D. Liang, Y. Zou, P. Li, e F. Ma, \u00abPhenolic compounds\r\nand antioxidant activity in red-fleshed apples\u00bb, Journal of Functional\r\nFoods.\r\n[14] S. Smole\u0144 e W. Sady, \u00abThe effect of various nitrogen fertilization and\r\nfoliar nutrition regimes on the concentrations of sugars, carotenoids and\r\nphenolic compounds in carrot (Daucus carota L.)\u00bb, Scientia\r\nHorticulturae, vol. 120, n. 3, pp. 315\u2013324, Mai. 2009.\r\n[15] M. Renna, B. Pace, M. Cefola, P. Santamaria, F. Serio, e M. Gonnella,\r\n\u00abComparison of two jam making methods to preserve the quality of\r\ncolored carrots\u00bb, LWT - Food Science and Technology, vol. 53, n. 2, pp.\r\n547\u2013554, Out. 2013.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 100, 2015"}