Development of Healthy Veggie Nugget Product from White Kidney Bean (Phaseolus vulgaris L.)
Keywords:
Nugget product, Healthy, Veggie, White kidney beanAbstract
The objectives of this research were to study the effects of soaking and heating time on the chemical properties of white kidney bean and to develop a healthy veggie nugget product from beans. Results indicated that white kidney bean soaked in distilled water from 5 hours to 10 hours had significant (p≤0.05) increase in moisture content. Additionally, white kidney bean cooked by boiling from 30 minutes to 50 minutes showed significant (p≤0.05) increase in protein and moisture content. Therefore, the beans were soaked in distilled water for 5 hours and boiled for 50 minutes used as an ingredient in the development of veggie nuggets. The effect of ingredients for nugget from white kidney bean was determined using mixture design. Result showed that the ratio of white kidney bean, wheat flour and corn flour was found to influence physical and sensory properties of nuggets. Increased white bean content resulted in lower L* a* and b* values. In addition, increasing white bean decreased hardness, adhesiveness, cohesiveness and chewiness. Sensory properties were found that appearance, taste and overall liking increased with increasing white bean content. The optimum formula of nugget product consisted 59.5% white kidney bean, 17% wheat flour and 8.5% corn flour.
References
สถาบันวิจัยและพัฒนาพื้นที่สูง. (2559). ถั่วขาว. สืบค้นจาก https://hkm.hrdi.or.th/page/knowledge/detail/208
AOAC (2000). Official methods of analysis of AOAC international. (17th ed.). Gaithersburg, MD: AOAC International.
Altunakar, B., Sahin, S., & Sumnu, G. (2004). Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. European Food Research and Technology, 218(4), 318-322.
Anderson, J.W., Baird, P., Davis Jr, R.H.., Ferreri, S., Knudtson, M., Koraym, A., Waters, V., & Williams, C.L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188-205.
Chongcharoenyanon, B. (2016). Functional properties of white kidney bean and application in bakery product. Journal of Food Technology, Siam University, 1, 1-12.
Cserhalmi, Z., Sass-Kiss, A., Tóth-Markus, M., & Lechner, N. (2006). Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies, 7(1), 49-54.
Deshpande, R. P., Chinnan, M. S., & McWatters, K. H. (2008). Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data. LWT - Food Science and Technology, 41(8), 1485-1492.
Grube, B., Chong, W.F., Chong, P.W., & Riede, L. (2014). Weight reduction and maintenance with IQP-PV-101: A 12-week randomized controlled study with a 24-week open label period. Obesity, 22(3), 645-651.
Kubola, J., Nitisuk, P., Sihamala, O., Wongpreedee., & Phucharit, S. (2014). Effect of lycopene fortification from gac fruit (Momordica cochinchinensis spreng) on quality of chicken nuggets product. RMUTP Research Journal Special Issue – Proceeding of the 5th Rajamangala University of Technology National Conference, (pp.268-273). Retrieved from https://repository.rmutp.ac.th/bitstream/handle/123456789/1577/IRD_58_82.pdf
Meilgaard, M., Civille, G.V., & Car, B.T. (2007). Sensory evaluation techniques. (4th ed.). Boca Raton: CRC Press.
Mohamed, S., Hamid, N.A., & Hamid, M.A. (1998). Food components affecting the oil absorption and crispness of fried batter. Journal of the Science of Food and Agriculture, 78(1), 39-45.
Purcell, S., Wang, Y.J., & Seo, H.S. (2014). Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets. Journal of Food Science, 79(5), 802–809.
Siah, S., Wood, J.A., Agboola, S., Konczak, I., & Blanchard, C. L. (2014). Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chemistry, 142, 461-468.
Tamsen, M., Shekarchizadeh, H., & Soltanizadeh, N. (2018). Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties. LWT - Food Science and Technology, 91, 580–587.
Teixeira-Guedesa, C.I., Oppolzer, D., Barros, A.I., & Pereira-Wilson, C. (2019). Impact of cooking method on phenolic composition and antioxidant potential of four varieties of Phaseolus vulgaris L. and Glycine max L. LWT - Food Science and Technology, 103, 238-246.
Traughber, Z.T., Detweiler, K.B., Price, A.K., Knap, K.E., Harper, T.A., Swanson, K.S., & de Godoy, M.R.C. (2017). 220 Crude fiber and total dietary fiber concentrations of popular, premium, and clinical canine diets fed to client-owned osteoarthritic dogs. Journal of Animal Science, 95(4), 109–109.
U.S. Food and Drug Administration. (2012). Bad bug book: Handbook of foodborne pathogenic microorganisms and natural toxins. Retrieved from http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf
Verma, A.K., Sharma, B.D., & Banerjee, R. (2010). Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets. LWT – Food Science and Technology, 43, 715-719.
Wang, S., Chen, L., Yang, H., Gu, J., Wang, J., & Ren, F. (2019). Regular intake of white kidney beans extract (Phaseolus vulgaris L.) induces weight loss compared to placebo in obese human subjects. Food Science & Nutrition, 8(3), 1315-1324.
Yeater, M., Casco, G., Miller, R.K., & Alvarado, C.Z. (2017). Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets. Poultry Science, 96(12), 4430-4438.
Yin, H., Chen, Z., Gu, Z., & Han, Y. (2009). Optimization of natural fermentative medium for selenium-enriched yeast by d-optimal mixture design. LWT - Food Science and Technology, 42(1), 327–331.
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Christian University of Thailand
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
