Chemical and Sensorial Evaluation of a Newly Developed Bean Jam

Authors: Raquel P. F. Guiné, Ana R. B. Figueiredo, Paula M. R. Correia, Fernando J. Gonçalves

Abstract:

The purpose of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple or carrot, without the addition of any conservatives. Three different jams were produced: bean and carrot, bean and apple and bean, apple and cinnamon. The developed products underwent a sensorial analysis that revealed that the bean, apple and cinnamon jam was globally better accepted. However, with this study, the consumers determined that the bean and carrot jam had the most attractive color and the bean and apple jam the better consistency. Additionally, it was possible to analyze the jams for their chemical components, namely fat, fiber, protein, sugars and antioxidant activity. The obtained results showed that the bean and carrot jam had the highest lipid content, while the bean, apple and cinnamon jam had the highest fiber content, when compared to the other two jams. Regarding the sugar content, both jams with apple revealed similar sugar values, which were higher than the sugar content of the bean and carrot jam. The antioxidant activity was on average 10 mg TE/g.

Keywords: Bean jam, chemical composition, sensorial analysis, product acceptability.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1100238

References:

[1] G. Duarte Pimentel e J. C. Silva Zemdegs, «What is the importance of nutrition in rheumatoid arthritis?», Reumatología Clínica (English Edition), vol. 6, n. 3, pp. 183–184, 2010.
[2] K. M. Tuohy, E. Liktrafiti, K. Manderson, G. R. Gibson, e R. A. Rastall, «16 - Improving gut health in the elderly», em Functional Foods, Ageing and Degenerative Disease, C. Remacle e B. Reusens, Eds. Woodhead Publishing, 2004, pp. 394–415.
[3] R. P. F. Guiné, Food, Diet and Health: Past, Present and Future Tendencies. New York: Nova Science Publishers, 2010.
[4] L. Müller, S. Gnoyke, A. M. Popken, e V. Böhm, «Antioxidant capacity and related parameters of different fruit formulations», LWT - Food Science and Technology, vol. 43, n. 6, pp. 992–999, Jul. 2010.
[5] L. Mondini, S. A. de Moraes, I. C. M. de Freitas, e S. G. A. Gimeno, «Fruit and vegetable intake by adults in Ribeirão Preto, Southeastern Brazil», Revista de Saúde Pública, vol. 44, n. 4, pp. 686–694, Ago. 2010.
[6] A. R. B. Figueiredo, Inovação no Setor Hortofutícola: Compota de Feijão. Dissertação de Mestrado em Qualidade e Tecnologia Alimentar. Viseu, Portugal: Escola Superior Agrária de Viseu, 2014.
[7] A. Allende, F. A. Tomás-Barberán, e M. I. Gil, «Minimal processing for healthy traditional foods», Trends in Food Science & Technology, vol. 17, n. 9, pp. 513–519, Set. 2006.
[8] R. P. F. Guiné, E. Costa, S. Santos, A. C. Correia, P. M. R. Correia, e L. Pato, «Food Product development: whey cheese with pumpkin jam», Academic Research International, vol. 2, n. 1, pp. 52–59, 2012.
[9] AOAC, Official methods of analysis, 17th ed. Washington: Association of Official Analytical Chemists, 2000.
[10] USDA, «National Nutrient Database for Standard Reference. Release 27».
[11] R. P. F. Guiné, R. Sousa, A. Alves, L. Teixeira, C. Figueiredo, S. Fonseca, S. Soares, I. Sousa, P. Almeida, A. C. Correia, A. Jordão, A. D. Lopes, e D. Ferreira, «Phenolic, dietetic fibre and sensorial analyses of apples from regional varieties produced in conventional and biological mode», Agricultural Engineering International: CIGR Journal, vol. 12, n. 2, pp. 70–78, Abr. 2010.
[12] R. Megías-Pérez, J. Gamboa-Santos, A. C. Soria, M. Villamiel, e A. Montilla, «Survey of quality indicators in commercial dehydrated fruits», Food Chemistry, vol. 150, pp. 41–48, Mai. 2014.
[13] X. Wang, C. Li, D. Liang, Y. Zou, P. Li, e F. Ma, «Phenolic compounds and antioxidant activity in red-fleshed apples», Journal of Functional Foods.
[14] S. Smoleń e W. Sady, «The effect of various nitrogen fertilization and foliar nutrition regimes on the concentrations of sugars, carotenoids and phenolic compounds in carrot (Daucus carota L.)», Scientia Horticulturae, vol. 120, n. 3, pp. 315–324, Mai. 2009.
[15] M. Renna, B. Pace, M. Cefola, P. Santamaria, F. Serio, e M. Gonnella, «Comparison of two jam making methods to preserve the quality of colored carrots», LWT - Food Science and Technology, vol. 53, n. 2, pp. 547–554, Out. 2013.