%0 Journal Article
	%A Raquel P. F. Guiné and  Ana R. B. Figueiredo and  Paula M. R. Correia and  Fernando J. Gonçalves
	%D 2015
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 100, 2015
	%T Chemical and Sensorial Evaluation of a Newly Developed Bean Jam
	%U https://publications.waset.org/pdf/10001001
	%V 100
	%X 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.

	%P 383 - 387