Chemical and Sensorial Evaluation of a Newly Developed Bean Jam
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.
[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.
[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.
@article{"International Journal of Biological, Life and Agricultural Sciences:69532", author = "Raquel P. F. Guiné and Ana R. B. Figueiredo and Paula M. R. Correia and Fernando J. Gonçalves", title = "Chemical and Sensorial Evaluation of a Newly Developed Bean Jam", 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.", volume = "9", number = "4", pages = "383-5", }
