Cambios microestructurales en los granos de Phaseolus vulgaris endurecidos / Microstructural changes in hardened beans (Phaseolus vulgaris)

El endurecimiento de los granos de Phaseolus vulgaris almacenados a alta temperatura y alta humedad relativa es una de las principales limitantes para su consumo. El objetivo de esta investigación fue evaluar por microscopia de barrido electrónico los cambios estructurales ocurridos en los cotiledones y en la testa de los granos endurecidos. Los granos recién cosechados se almacenaron durante doce meses bajo dos condiciones: 5°C-34% HR y 37°C-75% HR. Esta última con el fin de propiciar el endurecimiento. Los granos almacenados crudos y cocidos se liofilizaron y se fracturaron. Las secciones de testa y cotiledones se observaron en un microscopio electrónico JSM-6390. Al cabo de doce meses se constató que los granos almacenados a 37°C-75% HR aumentaron su dureza en un 503%, mientras que los granos almacenados a 5°C-34% HR no incrementaron su dureza significativamente. A nivel microestructural, en los cotiledones de los granos crudos se notaron claras diferencias en el aspecto de la pared celular, en el tamaño del espacio intercelular y en la textura de la matriz proteica. Mientras que en la testa de los granos crudos se evidenciaron diferencias en la compactación de la empalizada y de la capa sub-epidérmica. En los granos cocidos se observó una total separación entre las células de los cotiledones de los granos blandos y una muy limitada separación en los granos duros. Se concluye que las diferencias observadas en los granos duros y blandos, demostraron una participación importante de ambas estructuras, cotiledones y testa, en el endurecimiento de los granos.

The hardening of Phaseolus vulgaris beans stored at high temperature and high relative humidity is one of the main constraints for consumption. The objective of this research was to evaluate by scanning electron microscopy, structural changes in cotyledons and testa of the hardened beans. The freshly harvested grains were stored for twelve months under two conditions: 5 ° C-34% RH and 37 ° C-75% RH, in order to promote hardening. The stored raw and cooked grains were lyophilized and fractured. The sections of testa and cotyledons were observed in an electron microscope JSM-6390. After twelve months, grains stored at 37 ° C-75% RH increased their hardness by 503%, whereas there were no significant changes in grains stored at 5 ° C-34% RH. At the microstructural level, the cotyledons of the raw grains show clear differences in appearance of the cell wall, into the intercellular space size and texture matrix protein. There were also differences in compaction of palisade and sub-epidermal layer in the testa of raw grains. After cooking, cotyledon cells of the soft grains were well separated while these of hard grains were seldom separated. In conclusion, the found differences in hard and soft grains showed a significant participation of both structures, cotyledons and testa, in the grains´ hardening.

Bebida achocolatada alta en proteínas con base en cajannus cajan fermentado y avena / High protein content chocolate beverage based on fermented cajanus cajan and oats

Se formuló una bebida achocolatada a base de concentrado de Cajanus cajan extraído de granos fermentados y hojuelas de avena. La formulación de la bebida se realizó siguiendo un diseño factorial 23. Se evaluó la aceptabilidad por parte de consumidores, la intensidad de atributos por un panel semientrenado y se describieron las fórmulas más aceptadas utilizando la metodología de perfil de libre elección. Finalmente, se determinó la composición proximal de la bebida seleccionada. Los resultados obtenidos indican que existe correlación negativa entre el contenido de avena y la aceptabilidad. En el panel semientrenado, las fórmulas más aceptadas por los consumidores se caracterizaron por ser calificadas con la mayor intensidad en los atributos de color, olor y sabor a chocolate y la menor intensidad en el atributo de viscosidad. El perfil de libre elección de las fórmulas más aceptadas, permitió la identificación de descriptores que pudieran atribuirse a compuestos formados durante el proceso de fermentación de la leguminosa. Según la composición proximal de la fórmula seleccionada, 200mL de la bebida constituyen un alimento con alto contenido de proteína y bajo en grasa(AU)

A chocolate flavored beverage was developed based on Cajanus cajan concentrate, extracted from fermented grains, and oats. The beverage formulation was performed following a 23 factorial design. Consumer acceptability and intensity of attributes were evaluated by a semi-trained panel, and the accepted fórmulas were described using the methodology of free choice profile. Finally, the proximal composition was determined on the selected beverage. The results indicate that there is a negative correlation between the content of oats and acceptability. For the semi-trained panel, fórmulas with higher consumer acceptance were scored with the highest intensities of color, smell and flavor of chocolate and lower intensity in the attribute of viscosity. The free choice profile of the most accepted formulas, allowed the identification of descriptors that could be attributed to compounds formed during the fermentation process of the legume. According to the proximal composition of the selected formula, a portion of 200mL constitutes a high protein and low fat beverage(AU)

[Microstructural changes in hardened beans (Phaseolus vulgaris)]. / Cambios microestructurales en los granos de Phaseolus vulgaris endurecidos.

(Phaseolus vulgaris). The hardening of Phaseolus vulgaris beans stored at high temperature and high relative humidity is one of the main constraints for consumption. The objective of this research was to evaluate by scanning electron microscopy, structural changes in cotyledons and testa of the hardened beans. The freshly harvested grains were stored for twelve months under two conditions: 5 ° C-34% RH and 37 ° C-75% RH, in order to promote hardening. The stored raw and cooked grains were lyophilized and fractured. The sections of testa and cotyledons were observed in an electron microscope JSM-6390. After twelve months, grains stored at 37 ° C-75% RH increased their hardness by 503%, whereas there were no significant changes in grains stored at 5 ° C-34% RH. At the microstructural level, the cotyledons of the raw grains show clear differences in appearance of the cell wall, into the intercellular space size and texture matrix protein. There were also differences in compaction of palisade and sub-epidermal layer in the testa of raw grains. After cooking, cotyledon cells of the soft grains were well separated while these ofhard grains were seldom separated. In conclusion, the found differences in hard and soft grains showed a significant participation of both structures, cotyledons and testa, in the grains hardening.

Calidad de cocción, aceptabilidad e índice glicémico de pasta larga enriquecida con leguminosas / Quality of cooking, acceptability and glycemic index of enriched pasta with legumes

Low glycemic index diets have been shown to improve glucose tolerance in healthy and diabetic people. However, it is necessary to diversify the diet with foods with low glycemic response. In this study, three partially substituted pasta made with semolina and flour legumes (12% Phaseolus vulgaris, Vigna sinensis 10%, 12% of Cajanus cajan) were formulated and its cooking quality, acceptability, glycemic index and glycemic load were assessed. We found that the incorporation of legumes impacts the cooking quality and sensory characteristics of the product, increasing cooking losses between 78% and 557%, and the content of soluble proteins between 14% and 32%. In relation to the sensory characteristics, increases in hardness and stickiness were observed, without altering the overall appreciation (9 on a scale of 0 to 10). An Improvement of on the nutritional quality was observed, increasing the protein content between 19% and 26%. The glycemic index value found for the three pasta formulations resemble the type of slow and intermediate carbohydrate absorption.

Dietas con índices glicémicos bajos han demostrado mejorar la tolerancia a la glucosa en personas sanas y diabéticas. Sin embargo, es necesario diversificar los alimentos con bajas respuestas glicémicas. En este estudio se formularon tres pastas de sémola parcialmente sustituidas con harina de leguminosas (12% Phaseolus vulgaris, 10% de Vigna sinensis, 12% de Cajanus cajan) y evaluaron la calidad de cocción, aceptabilidad, índice glicémico y carga glicémica de las mismas. Se encontró que la incorporación de leguminosas tiene impacto en la calidad de cocción y características sensoriales del producto, incrementando significativamente las pérdidas por cocción, entre un 78% y 557%, y el contenido de proteínas solubles, entre 14% y 32%. En relación a las características sensoriales, aumenta la dureza y pegajosidad del producto, sin modificar la apreciación general del mismo, 9 en una escala de 0 a 10. La calidad nutricional del producto mejora, toda vez que se incrementa entre 19% y 26% el contenido de la proteína. El valor de índice glicémico encontrado para las tres formulaciones de pastas, corresponden al tipo de carbohidratos de absorción lenta e intermedia.

Respuesta glicémica al consumo de una barra de cereales-leguminosa (Phaseolus vulgaris) en individuos sanos / Glycemic response to consumption of a cereals and legume (Phaseolus vulgaris) bar on healthy individuals

El objetivo de la presente investigación fue formular una barra de cereales y leguminosa (Phaseolus vulgaris) y evaluar su impacto sobre la respuesta glicémica de individuos sanos, a fin de contribuir con la oferta de alimentos beneficiosos para la salud del consumidor. Para esto se formuló una barra con una mezcla de cereales (maíz y avena) y dos porcentajes (20% y 30%) de Phaseolus vulgaris. Adicionalmente, se preparó una barra de cereales sin leguminosa (barra control). Mediante evaluación sensorial, se seleccionó la barra con 30% de Phaseolus vulgaris, por ser evaluada con mejor sabor y textura, además esa combinación de cereales y leguminosas favorece la complementación aminoacídica y los criterios de formulación previamente establecidos. La caracterización química indicó un contenido de proteínas mayor en la barra con 30% de Phaseolus vulgaris (13,55%), en relación a la barra control (8,5%). Los contenidos de grasa, cenizas y fibra dietética no presentaron diferencias (p>0,05) entre ambas barras evaluadas. Sin embargo, el contenido de fibra soluble y de almidón resistente de la barra seleccionada resultó un 32,05% y 18,67% mayor, respectivamente, que en la barra control, con lo cual se podría contribuir con la disminución de la velocidad de absorción de la glucosa. La barra seleccionada presentó un índice glicémico bajo (49) y carga glicémica intermedia (12,0) en voluntarios sanos, lo que podría traducirse en una posible reducción de la tasa de absorción de glucosa al torrente sanguíneo, asociada a un contenido de carbohidratos de absorción lenta. La barra formulada representa una propuesta de merienda saludable para el consumidor.

The objective of this work was to formulate a cereals and legume (Phaseolus vulgaris) bar and assess its impact on the glycemic response of healthy individuals, in order to contribute to the healthy food supply beneficial to consumers. A mixture of cereals (corn and oats) and different percentages (20 and 30%) of Phaseolus vulgaris was used to formulate the bar. Additionally, a legume cereal bar without legumes (bar control) was prepared. The bar with 30% of Phaseolus vulgaris was selected through sensory evaluation, being scored with better flavor and texture. This combination of cereals and legumes aminoacid improves complementation and reaches the formulation criteria previously established. Chemical characterization indicated a higher protein content in the bar with 30% of Phaseolus vulgaris (13,55%) relative to the bar control (8,5%). The contents of fat, ash and dietary fiber did not differ between the two bars evaluated. However, the soluble fiber and resistant starch of the selected bar was a 32,05% and 18,67%, respectively, than in the control bar; this may contribute to decreasing the rate of glucose uptake. The selected bar presented a low glycemic index (49) and intermediate glycemic load (12,0) in healthy volunteers, which could lead to a possible reduction in the rate of absorption of glucose into the bloodstream, associated with a carbohydrate content of slow absorption. This bar represents a proposal of a healthy snack for the consumer.

[Glycemic response to consumption of a cereals and legume (Phaseolus vulgaris) bar on healthy individuals]. / Respuesta gliccmica al consumo de una barra de cereales-leguminosa (Phaseolus vulgaris) en individuos sanos.

The objective of this work was to formulate a cereals and legume (Phaseolus vulgaris) bar and assess its impact on the glycemic response of healthy individuals, in order to contribute to the healthy food supply beneficial to consumers. A mixture of cereals (corn and oats) and different percentages (20 and 30%) of Phaseolus vulgaris was used to formulate the bar. Additionally, a legume cereal bar without legumes (bar control) was prepared. The bar with 30% of Phaseolus vulgaris was selected through sensory evaluation, being scored with better flavor and texture. This combination of cereals and legumes aminoacid improves complementation and reaches the formulation criteria previously established. Chemical characterization indicated a higher protein content in the bar with 30% of Phaseolus vulgaris (13.55%) relative to the bar control (8.5%). The contents of fat, ash and dietary fiber did not differ between the two bars evaluated. However, the soluble fiber and resistant starch of the selected bar was a 32.05% and 18.67%, respectively, than in the control bar; this may contribute to decreasing the rate of glucose uptake. The selected bar presented a low glycemic index (49) and intermediate glycemic load (12.0) in healthy volunteers, which could lead to a possible reduction in the rate of absorption of glucose into the bloodstream, associated with a carbohydrate content of slow absorption. This bar represents a proposal of a healthy snack for the consumer.

[Baked product development based fermented legumes and cereals for schoolchildren snack]. / Desarrollo de productos horneados a base de leguminosas fer- mentadas y cereales destinados a la merienda escolar.

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.

Desarrollo de productos horneados a base de leguminosas fermentadas y cereales destinados a la merienda escolar / Baked product development based fermented legumes and cereals for schoolchildren snack

El objetivo de este trabajo fue desarrollar tres alimentos a base de mezclas de trigo y leguminosas, fermentadas y sin fermentar, a los fines de contribuir con una oferta saludable para las meriendas escolares. Para ello se sustituyó parcialmente la harina refinada de trigo por harinas integrales de leguminosas, en la elaboración de ponqués, brownies y galletas, alimentos tradicionalmente consumidos por los niños en edad escolar. Se formularon ponqués sustituyendo 20 por ciento de la harina de trigo por Phaseolus vulgaris, brownies con sustituciones de 30 por ciento de Cajanus cajan y galletas con 30 por ciento de Vigna sinensis, utilizando en los tres productos las leguminosas tanto fermentadas como no fermentadas. Al evaluar sensorialmente estos productos mediante un test de grado de aceptación y usando una escala hedónica de 7 puntos, se encontraron para todos los productos valores superiores a cinco en los atributos, sabor, color y apreciación global. Adicionalmente, se midió la preferencia con un grupo de 90 escolares, corroborándose los resultados obtenidos a nivel de laboratorio. La caracterización química indicó contenidos de proteínas entre 12 y 13 por ciento para el ponqué, 10 y 11 por ciento para los brownies y 10 por ciento para las galletas y digestibilidades proteicas in vitro de 91 por ciento, 87 por ciento y 93 por ciento, respectivamente. El aporte calórico, calculado por ración fue de 199 kcal, 246 kcal y 237 kcal, para ponqués, brownies y galletas, respectivamente. Se concluyó que es técnicamente posible incorporar Phaseolus vulgaris, Vigna sinensis y Cajanus cajan, fermentadas y no fermentadas, a productos de alto consumo como ponqués, brownies y galletas de mayor contenido nutricional y bien aceptados por niños escolares.

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20 percent of wheat flour with Phaseolus vulgaris flour, brownies with 30 percent of Cajanus cajan flour and cookies with 30 percent of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13 percent for the cake, 10 and 11 percent for the brownies and 10 percent for the cookies and protein digestibilities in vitro of 91 percent, 87 percent and 93 percent, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.

Importance of the extraction method in the quantification of total phenolic compounds in Phaseolus Vulgaris L / Importancia del método de extracción en la cuantificación de compuestos fenólicos totales en Phaseolus Vulgaris L / Importância do método de extração na quantificação de compostos fenólicos totais em Phaseolus Vulgaris L

In order to study the effects of the type of solvent and extraction technique on the quantification of the total phenolic compounds in samples of Phaseolus vulgaris, four techniques of methanol extraction (plate stirring, wrist-action shaking, sonication and homogenization-sonication) and two procedures of sequential extraction, were evaluated. With the various techniques of methanol extraction, significantly different results were obtained. The highest content of total phenolic compounds was obtained with plate stirring. Comparing the six tested procedures, the highest concentrations of total phenolic compounds were obtained with the sequential extraction in water-NaOH 0.2N-methanol. The results showed that the extraction of phenolic compounds of P. vulgaris depends to a large extent on the analytic technique and that the type of solvent used, and the methanol extraction-alkaline hydrolysis-ethylacetate extraction is the method that enables the best quantification. Thus, its use can be recommended for analytical purposes.

Se estudió el efecto del tipo de solvente y de la técnica de extracción sobre la cuantificación de los compuestos fenólicos totales de una muestra de Phaseolus vulgaris. Para ello se evaluaron cuatro técnicas de extracción en metanol (agitación en plancha, agitador de muñeca, sonicación y homogenización-sonicación) y dos procedimientos de extracción secuencial. Con las técnicas de extracción metanólica se obtuvieron resultados significativamente diferentes, y el mayor contenido de compuestos fenólicos totales se obtuvo con la agitación en plancha. Al comparar los seis procedimientos ensayados, las concentraciones de compuestos fenólicos totales más elevadas se obtuvieron con la extracción secuencial en agua-NaOH 0,2N-metanol. Los resultados mostraron que la extracción de los compuestos fenólicos de P. vulgaris depende en buena medida de la técnica analítica y del tipo de solvente utilizado, y que la extracción metanólica-hidrólisis alcalina-extracción con acetato de etilo es el método que permite una mejor cuantificación, por lo que se puede recomendar su uso para propósitos analíticos.

Estudou-se o efeito do tipo de solvente e da técnica de extração sobre a quantificação dos compostos fenólicos totais de uma amostra de Phaseolus vulgaris. Para isto foram avaliadas quatro técnicas de extração em metanol (agitação mecânica, agitador manual, sonicação e homogeneização-sonicação) e dois procedimentos de extração sequencial. Com as técnicas de extração metanólica obteve-se resultados significativamente diferentes, e o maior conteúdo de compostos fenólicos totais se obteve com a agitação mecânica. Ao comparar os seis procedimentos ensaiados, as concentrações de compostos fenólicos totais mais elevadas foram obtidas com a extração sequencial em água-NaOH 0,2N-metanol. Os resultados mostraram que a extração dos compostos fenólicos de P. vulgaris depende principalmente da técnica analítica e do tipo de solvente utilizado, e que a extração metanólica-hidrólise alcalina-extração com acetato de etilo é o método que permite uma melhor quantificação, por tanto pode ser recomendado seu uso para propósitos analíticos.

[Development and technological transfer of functional pastas extended with legumes]. / Desarrollo y transferencia tecnológica de pastas funcionales extendidas con leguminosas.

Development and technological transfer of functional pastas extended with legumes. Semolina pasta is a highly consumed foodstuff, the biological value of which is low because its protein is deficient in lysine. However, if the semolina is extended with legumes rich in this essential aminoacid, not only and aminoacid supplementation is produced, but also the dietary fibre and minerals are increased. In this work, pastas extended in 10% with a white variety of Phaseolus vulgaris and with Cajanus cajan were produced on a pilot plant scale, and this technology was transferred to a cooperative producing artisanal pastas. The cooking qualities and the physical, chemical, and nutritional characteristics of the pastas were evaluated, as well as the sensorial acceptability in institutionalized elderly people. The extension of the pastas with legume flours increased the optimum cooking time (15 to 20%), the weight (20% and 25%), and the loss of solids by cooking. Similarly, the functional value of the pastas increased by increasing the contents of minerals and dietary fibre. The protein content, as well as the protein digestibility in vitro also increased; however, the parameters of colour L, a and b, and the total starch content of the pastas decreased. At consumer level, the pastas extended with legumes had a good acceptability, for what it was concluded that the extension of the semolina with legume flours in the manufacture of pastas is technologically feasible.

Desarrollo y transferencia tecnológica de pastas funcionales extendidas con leguminosas / Development and technological transfer of functional pastas extended with legumes

La pasta de sémola es un alimento altamente consumido, cuyo valor biológico es bajo porque su proteína es deficiente en lisina. Sin embargo, si se extiende la sémola con leguminosas ricas en este aminoácido esencial, no sólo se produce una complementación aminoacídica, sino que se incrementa el contenido de fibra dietética y de minerales. En este trabajo se produjeron a escala de planta piloto y se analizaron, pastas extendidas con 10 por ciento de Phaseolus vulgaris y Cajanus cajan. Se evaluó la calidad de cocción y las características físicas, químicas y nutricionales de las pastas, así como la aceptabilidad sensorial con ancianos institucionalizados. Posteriormente, se transfirió esta tecnología a una cooperativa productora de pastas artesanales. La extensión de las pastas con harina de leguminosas incrementó el tiempo óptimo de cocción de 15 a 20 por ciento, el peso entre 20 por ciento y 25 por ciento y las pérdidas de sólidos por cocción. El valor funcional de las pastas aumentó al incrementarse el contenido de minerales y de fibra dietética total. La proteína, así como la digestibilidad proteica in vitro también se incrementó, no obstante, disminuyeron los parámetros de color L, a y b y el contenido de almidón total. A nivel de consumidores las pastas extendidas tuvieron una buena aceptabilidad, por lo que se concluyó que es tecnológicamente factible la extensión de la sémola con harinas de leguminosas en la elaboración de pastas

Semolina pasta is a highly consumed foodstuff, the biological value of which is low because its protein is deficient in lysine. However, if the semolina is extended with legumes rich in this essential aminoacid, not only and aminoacid supplementation is produced, but also the dietary fibre and minerals are increased. In this work, pastas extended in 10 percent with a white variety of Phaseolus vulgaris and with Cajanus cajan were produced on a pilot plant scale, and this technology was transferred to a cooperative producing artisanal pastas. The cooking qualities and the physical, chemical, and nutritional characteristics of the pastas were evaluated, as well as the sensorial acceptability in institutionalized elderly people. The extension of the pastas with legume flours increased the optimum cooking time (15 to 20 percent), the weight (20 percent and 25 percent), and the loss of solids by cooking. Similarly, the functional value of the pastas increased by increasing the contents of minerals and dietary fibre. The protein content, as well as the protein digestibility in vitro also increased; however, the parameters of colour L, a and b, and the total starch content of the pastas decreased. At consumer level, the pastas extended with legumes had a good acceptability, for what it was concluded that the extension of the semolina with legume flours in the manufacture of pastas is technologically feasible

Valor nutricional y propiedades funcionales de Phaseolus Vulgaris procesada: un ingrediente potencial para alimentos / Nutritive value and functional properties of processed Phaseolus vulgaris: a Votential food ingredient / Valor nutricional e propriedades funcionais de Phaseolus Vulgaris processada: um ingrediente potencial para alimentos

El consumo de Phaseolus vulgaris es un hábito alimenticio profundamente arraigado en las poblaciones de la mayoría de los países latinoamericanos. Esto, aunado a la alta disponibilidad y valor nutricional de esta leguminosa la sitúan como un alimento estratégico. Sin embargo, a pesar de ser una importante fuente de proteínas, fibra dietética y compuestos bioactivos, su consumo es básicamente en forma de grano integral, con lo cual se limita su utilización como alimento o ingrediente alimenticio. Se estudió la composición química y algunas propiedades funcionales de cuatro variedades de P. vulgaris cultivadas en Venezuela, crudas, cocidas y/o fermentadas con la flora endógena de los granos, a fin de sugerir su uso como ingrediente en el desarrollo de nuevos productos. Se encontró que la cocción fue el proceso que mas disminuyó el contenido de proteínas, minerales y de compuestos antinutricionales, mientras que la fermentación fue más efectiva disminuyendo los compuestos productores de flatulencia como a-galactósidos y fibra soluble. Con respecto a las propiedades funcionales, la cocción incrementó el índice de absorción de agua, mientras que la fermentación aumentó la capacidad emulsificante, espumante y estabilidad de la espuma. Se concluye que las harinas de P. vulgaris fermentadas y cocidas son ingredientes que pueden ser incorporados en la elaboración de productos viscosos tales como sopas, salsas y masas, a productos emulsionados como mayonesas y vinagretas, y a productos gelificados y panificados, por su aporte nutricional y por la funcionalidad que le imparten a los productos desarrollados.

The consumption of beans (Phaseolus vulgaris) constitutes an important dietary habit in many Latin American countries. Its wide availability and nutritional value gives P. vulgaris a strategic value as food. However, its consumption is basically as whole grain, limiting its nutritional benefits like high content of protein, dietary fiber and bioactive components. The chemical composition and some functional properties of four varieties of P. vulgaris cultivated in Venezuela were studied. These varieties were thermally processed (cooked at atmospheric pressure) and bioprocessed (fermented, fermented-cooked) with the aim of suggesting its use as an ingredient for processed food production. It was found that cooking led to the highest losses in protein, mineral and anti-nutritional compounds, while fermentation diminished more efficiently the flatulence-producing compounds such as a-galactosides and soluble fiber. Regarding functional properties, the cooking process increased the water absorption capacity while the fermentation process raised the emulsifying and foaming capacities as well as the foam stability. It is concluded that fermented and cooked flours of P. vulgaris can be incorporated in the elaboration of viscous (soups, sauces and dough), emulsified (mayonnaises, vinaigrettes), as well as jellified and breaded food products, due to its nutritional value and the functionality provided to the developed products.

O consumo de Phaseolus vulgaris é um hábito alimentício profundamente arraigado nas populações da maioria dos países latino americanos. Isto, somado à alta disponibilidade e valor nutricional desta leguminosa, a coloca como um alimento estratégico. Entretanto, apesar de ser uma importante fonte de proteínas, fibra dietética e de compostos bio-ativos, seu consumo é basicamente em forma de grão integral, com o qual se limita sua utilização como alimento ou ingrediente alimentício. Estudou-se a composição química e algumas propriedades funcionais de quatro variedades de P. vulgaris cultivadas na Venezuela, cruas, cozidas e/ou fermentadas com a flora endógena dos grãos, a fim de sugerir seu uso como ingrediente no desenvolvimento de novos produtos. Encontrou-se que o cozimento foi o processo que mais diminuiu o conteúdo de proteínas, minerais e de compostos anti-nutricionais, enquanto que a fermentação foi mais efetiva diminuindo os compostos produtores de flatulência como a-galactosídeos e fibra solúvel. Em relação às propriedades funcionais, o cozimento incrementou o índice de absorção de água, enquanto que a fermentação aumentou a capacidade emulsificante, espumante e estabilidade da espuma. Conclui-se que as farinhas de P. vulgaris fermentadas e cozidas são ingredientes que podem ser incorporados na elaboração de produtos viscosos tais como sopas, molhos e massas, em produtos emulsionados como maionese e vinagretes, e em produtos gelificados e panificados, por seu aporte nutricional e pela funcionalidade que acrescentam aos produtos desenvolvidos.

Factibilidad tecnológica de incorporar germen desgrasado de maíz en la elaboración de pasta corta / Technological feasibility of incorporating defatted corn germ in pasta processing

Las pastas alimenticias, de amplio consumo, han sido elaboradas tradicionalmente con la semolina de trigo durum (STD), pero una alternativa a la dependencia de este rubro es la sustitución parcial del trigo por un subproducto de la industria del maíz, el germen desgrasado (GDM). Se planteó como objetivo de esta investigación evaluar la factibilidad tecnológica de elaborar una pasta corta sustituida con germen desgrasado de maíz a escala industrial para lo cual se propusieron varias fórmulas (con niveles de sustitución del 10, 20 y 30% de STD por GDM) preparadas en una primera fase a escala semi-industrial y sometidas a pruebas de cocción y evaluación sensorial, con una buena aceptación hasta el nivel de 30%. Para efectos de la preparación industrial se escogió una formulación al 25% de GDM, obteniéndose un producto con mayor contenido de grasa, cenizas y fibra que la pasta tradicional. Las pruebas de cocción de esta pasta corta dieron como resultado mayores pérdidas de sólidos en el agua y de proteínas solubles, mayor aumento de peso y de volumen en comparación con la pasta de 100%STD. Los resultados de la prueba sensorial de esta formulación industrial reflejaron una pasta significativamente diferente a la tradicional pero de buena aceptación. Se comprobó la factibilidad de elaborar una pasta con GDM hasta un 25% de sustitución a escala industrial utilizando los equipos, condiciones y procesos comunes de elaboración de pastas integrales, sin embargo, es necesario establecer operaciones adicionales como el mezclado de las materias primas, así como establecer las curvas de secado y el empleo de extrusoras diseñadas para trabajo con harinas extra finas.

Traditionally, pasta has been manufactured from wheat durum semolina (STD), but an alternative to reliance on this imported item is through the partial replacement of wheat by defatted corn germ (GDM), a byproduct of the maize industry. In order to assess the technological feasibility for producing pasta substituted with GDM in an industrial scale, several formulations were proposed (with substitution levels of 10, 20 and 30% of STD by GDM), which were prepared at an early stage in a semi-industrial scale and subjected to sensory evaluation, being well accepted until a 30% level of replacement. For industrial purposes, a 25% substitution of STD was chosen. The obtained supplemented product had a higher amount of fat, ash and fiber than traditional pasta. Cooking parameters indicated higher loss of solids and soluble proteins in water, greater weight and volume increase compared to 100% STD pasta (control). Sensory testing showed a substituted pasta significantly different from the traditional pasta, but with good acceptance. The industrial feasibility of developing pasta with GDM was proved using equipment, conditions and processes common of integral pasta processing, however, it is necessary to set up additional operations like the mixing of raw materials, as well as to establish the drying curves and test extruders designed to work with flours of finer granulometry than of semolina.

Uso de la leguminosa (Vigna sinensis) como complemento del pollo en una fórmula infantil / Use of cowpea (Vigna sinensis) as a chicken complement in an infant formula

Las leguminosas mundialmente representan una fuente proteica importante. En Venezuela generalmente se preparan en el hogar y son consumidas por los adultos como sopa o guiso, mientras que los niños las consumen muy poco. A los fines de incorporar leguminosas en la alimentación de niños se realizó el presente trabajo utilizando fríjol (Vigna sinensis), como complemento del pollo en una fórmula nutricionalmente adaptada a los requerimientos de niños. Se desarrollaron varias formulas y en base a su aceptabilidad se seleccionaron tres. La primera constituida principalmente por pollo como fuente proteica, en la segunda se sustituyó parcialmente el pollo por frijol, y en la tercera solo se usó frijol. Otros ingredientes fueron: arroz, auyama (Cucurbita máxima), zanahoria, y algunos condimentos. Se realizó el análisis proximal, calidad proteica (relación de eficiencia proteica y digestibilidad) y evaluación sensorial (escala hedónica de 7 puntos). La composición proximal fue similar en las tres fórmulas: proteína (3,5 por ciento), grasa (1,3 por ciento) y carbohidratos (19,7 por ciento), con una buena distribución del aporte energético (98,9 kal o 413,8 kJ por 100g). La calidad de la proteína en la fórmula pollo-frijol fue superior a la de frijol, al igual que la digestibilidad. La aceptabilidad con las madres fue mayor en la fórmula pollo-frijol que en la de frijol. La aceptabilidad de la formula pollo-frijol con los niños fue de 77 por ciento (escala hedónica facial) y 92 por ciento (midiendo consumo). La fórmula pollo-frijol por su alta aceptabilidad y buena calidad proteica; podría ser incluida en los almuerzos de los hogares de cuidado de niños institucionalizados.

Legumes represent an important protein source worldwide. In Venezuela, they are generally prepared at home and are consumed by adults, as soup or stew, while children eat them in very small quantities. In order to include legumes in the children’s diet, the following work was done using cowpea (Vigna sinensis) as an complement of chicken in the preparation of a nutritionally balanced formula, adapted to the requirements of children. Several formulas were developed and three of them were selected based on their acceptability. In the first formula, the protein source was only of chicken. In the second formula, the chicken was partially substituted by cowpea, and in the third formula, the protein source was only made of cowpea. Other formula ingredients included rice, pumpkin (Curcubita maxima), carrot and some seasonings. Proximal analysis, protein quality (as protein efficiency ratio and protein digestibility) and sensory evaluation (7-point hedonic scale) were performed on the formulas. The proximal composition was similar in the three formulas: protein (3.5 percent), fat (1.3 percent) and carbohydrates (19.7 percent), with a good distribution of the energy contribution (98,9 kcal/100g or 413,8 kJ/100g). The protein quality and protein digestibility were higher for the chicken-cowpea formula than for the cowpea one. The acceptability with the mothers was higher for the chicken-cowpea formula than for the cowpea one. The acceptability of the chicken-cowpea formula with children was 77 percent (7-point hedonic facial scale) and 92 percent (measuring consumption). Due to the high acceptability and good protein quality, the chicken-cowpea formula could be included in the lunch meal of the children in daycare homes.

[Use of cowpea (Vigna sinensis) as a chicken complement in an infant formula]. / Uso de la leguminosa (Vigna sinensis) como complemento del polio en una fórmula infantil.

Legumes represent an important protein source worldwide. In Venezuela, they are generally prepared at home and are consumed by adults, as soup or stew, while children eat them in very small quantities. In order to include legumes in the children's diet, the following work was done using cowpea (Vigna sinensis) as an complement of chicken in the preparation of a nutritionally balanced formula, adapted to the requirements of children. Several formulas were developed and three of them were selected based on their acceptability. In the first formula, the protein source was only of chicken. In the second formula, the chicken was partially substituted by cowpea, and in the third formula, the protein source was only made of cowpea. Other formula ingredients included rice, pumpkin (Curcubita maxima), carrot and some seasonings. Proximal analysis, protein quality (as protein efficiency ratio and protein digestibility) and sensory evaluation (7-point hedonic scale) were performed on the formulas. The proximal composition was similar in the three formulas: protein (3.5%), fat (1.3%) and carbohydrates (19.7%), with a good distribution of the energy contribution (98.9 kcal/100 g or 413.8 kJ/100 g). The protein quality and protein digestibility were higher for the chicken-cowpea formula than for the cowpea one. The acceptability with the mothers was higher for the chicken-cowpea formula than for the cowpea one. The acceptability of the chicken-cowpea formula with children was 77% (7-point hedonic facial scale) and 92% (measuring consumption). Due to the high acceptability and good protein quality, the chicken-cowpea formula could be included in the lunch meal of the children in daycare homes.

Phaseolus vulgaris bioprocesada: una nueva alternativa al consumo de leguminosas / Bioprocesed phaseolus vulgaris: a new alternative to legume consumption

Las leguminosas constituyen una importante fuente de proteínas en los países subdesarrollados, sin embargo, suconsumo está limitado entre otras razones, por la flatulencia que se produce después de su ingesta. Los compuestos altamente fermentables en el colón y responsables de este fenómeno, son los a-galactósidos, la fibra soluble y el almidón resistente. El objetivo de este trabajo fue evaluar el efecto de la aplicación de bioprocesos, tales como la hidrólisis enzimática y la fermentación, sobre los compuestos productores de flatulencia en la variedad oscura Tacarigua de Phaseolus vulgaris. Adicionalmente, se midió el efecto de la cocción, sobre la concentración de los factores flatulentos de los granos ya fermentados. Se encontró que la fermentación natural reduce totalmente los a-galactosidos y en un 80 por ciento la fibra soluble presente en los granos. El almidón resistente no es afectado por los bioprocesos; solo disminuye entre 63 por ciento y 70 por ciento por acción de los procesos térmicos. La hidrólisis enzimática resultó ser el método menos efectivo para disminuir los compuestos flatulentos. Se concluyó que la fermentación natural es la metodología más sencilla y efectiva para disminuir los compuestos productores de flatulencia y que el proceso de cocción que se aplica al grano previo a su consumo, no modifica los efectos de la fermentación.

Legumes are an important source of vegetable protein in undeveloped countries; nevertheless, their consumption is limited, for the flatulence they produce among other factors. In the colon the highly fermentable compounds of Phaseolus vulgaris and responsible for the flatulence are the a-galactosides, soluble fiber and resistant starch. The objective of this work was to evaluate the effect of bioprocesses, like enzymatic hydrolysis and fermentation on the flatulent compounds of a black variety Tacarigua of Phaseolus vulgaris . Additionally, the effect of cooking, a necessary process to make beans edible, on the flatulence compounds of the fermented beans was evaluated. It was found that the natural fermentation decrease totally the ¦Á-galactosides and partially (80%) the soluble fiber in beans. Resistant starch was not affected by the bioprocesses; it decreases from 63% to 70% with the thermic process. Enzymatic hydrolysis was the worst method to diminish the flatulent compounds. It was concluded that the natural fermentation is the easiest and most effective method to decrease the flatulence compounds. The cooking required to make beans edible does not affect the fermentation effect on the flatulence factors of beans.

[Use of Phaseolus vulgaris and Vigna sinensis in a fermented dairy drink]. / Uso de Phaseolus vulgaris y Vigna sinensis como extensores de una bebida láctea fermentada.

The objective of this work was to develop a new kind fermented dairy drink, partially substituted with clear varieties of Phaseolus vulgaris (caraota) and Vigna sinensis (frijol). The formulation of fermented dairy drinks included sterile extracts of caraota and frijol, as partial substitutes which replaced milk: 10, 20 and 30%. The mixtures were inoculated with 2% of a mixture of Lactobacillus acidophillus, Streptococcus thermophilus and Bifidobacterium sp. and were incubated at 42 degrees C for 7 hours. Mango and guava jams were used as flavorings at 20%. On the basis of the sensorial evaluation the mixtures 10% frijol-mango, 10% frijol-guava, 30% caraota-mango and 20% caraota-guava were selected. In the selected fermented dairy drinks, the levels of protein, soluble and insoluble fiber, available and resistant starches were increased and the protein digestibility was 81%. The technical feasibility of partial substitution of milk with extracts of Phaseolus vulgaris or Vigna sinensis. For the elaboration of a fermented dairy drink similar to the liquid yogurt kind was demonstrated.

Efecto del procesamiento sobre las propiedades funcionales de Vigna Sinensis

El frijol (Vigna sinensis) es una leguminosa de origen tropical que forma parte de los hábitos alimenticios de muchas regiones latinoamericanas, donde se consume básicamente en forma de grano integral. Dado su alto potencial nutricional es importante incrementar su consumo y diversificar su uso como ingrediente en el desarrollo de productos alimenticios. Para ello es necesario conocer sus propiedades funcionales, tanto en la materia prima cruda, como procesada. En este trabajo se evaluaron propiedades tales como absorción de agua y grasa, capacidad emulsificante, espumante y gelificante en harinas de dos variedades de frijol venezolano. Se encontró que el procesamiento térmico húmedo, así como la fermentación natural, incrementan la capacidad para absorber agua y grasa, pero disminuyen la capacidad espumante, así como la estabilidad de la espuma. La fermentación natural por 48h a 42ºC no altera la capacidad emulsificante de las harinas crudas. Con base en los resultados se sugiere la incorporación de harinas fermentadas y cocidas de frijol para la elaboración de alimentos viscosos tales como sopas, salsas, masas y productos horneados, así como para productos emulsionados tales como mayonesas, salsas, postres congelados y embutidos. También cabe sugerir su incorporación a productos fritos tales como empanadas, croquetas o donas.

Cowpea (Vigna sinensis) is a tropical legume that is part of the daily diet of many Latin American regions, where it is mostly consumed as whole grain. Given its nutritional potential, it is important to increase its consumption and diversify its use as an ingredient in foodstuff development. To achieve this, it is important to know the functional properties of the raw material as well as those of the processed one. In this work, properties such as water and fat absorption, emulsifying, foaming and jelling capacities of flours of two varieties of a Venezuelan cowpea were evaluated. It was found that wet thermal processing, as well as natural fermentation, increased the capacity to absorb water and fat, but decreased foaming capacity as well as the foam stability. Natural fermentation for 48h at 42ºC does not alter the emulsifying capacity of the raw flours. Based on the results, the incorporation of fermented and cooked bean flours for the manufacture of viscous foodstuffs such as soups, sauces, dough and baked products, as well as emulsified products such as mayonnaise, sauces, frozen desserts and sausages, is suggested. Its use for the manufacture of fried foodstuffs such as patties, croquettes and doughnuts could also be suggested.

O feijão-de-corda (Vigna sinensis) é uma leguminosa de origem tropical que forma parte dos hábitos alimentícios de muitas regiões latino americanas, onde se consume basicamente em forma de grão integral. Devido seu alto potencial nutricional é importante incrementar seu consumo e diversificar seu uso como ingrediente no desenvolvimento de produtos alimentícios. Para isto é necessário conhecer suas propriedades funcionais, tanto na matéria prima crua, como processada. Neste trabalho se avaliaram propriedades tais como absorção de água e gordura, capacidade emulsificante, espumante e gelificante em farinhas de duas variedades de feijão-de-corda venezuelano. Encontrou-se que o processamento térmico úmido, assim como a fermentação natural, incrementam a capacidade para absorver água e gordura, mas diminuem a capacidade espumante, assim como a estabilidade da espuma. A fermentação natural por 48h a 42ºC não altera a capacidade emulsificante das farinhas cruas. Com base nos resultados se sugere a incorporação de farinhas fermentadas e cozidas de feijão-de-corda para a elaboração de alimentos viscosos tais como sopas, molhos, massas e produtos assados no forno, assim como para produtos emulsionados tais como maioneses, molhos, sobremesas congeladas e embutidos. Também cabe sugerir sua incorporação a produtos fritos tais como empanadas, croquetes ou roscas.

Uso de Phaseolus vulgaris y Vigna sinensis como extensores de una bebida láctea fermentada / Use of Phaseolus vulgaris and Vigna sinensis in a fermented dairy drink

El objetivo de este trabajo fue desarrollar un nuevo tipo de bebida láctea, extendida con variedades claras de Phaseolus vulgaris (caraota) y Vigna sinensis (frijol). Para la formulación de las bebidas lácteas se prepararon extractos estériles de caraota y frijol, los cuales sustituyeron a la leche en 10, 20 y 30 por ciento. Las mezclas se inocularon con 2 por ciento de una mezcla de Lactobacillus acidophillus, Streptococcus thermophilus y Bifidobacterium sp. y se incubaron a 42°C por 7 horas. Como saborizantes se usaron mermeladas de mango y guayaba al 20 por ciento. Con base en la evaluación sensorial se seleccionaron las mezclas, 10 por ciento frijol-mango, 10 por ciento frijol- guayaba, 30 por ciento caraota-mango y 20 por ciento caraota-guayaba. Las bebidas lácteas seleccionadas presentaron mayores niveles de proteína, fibra soluble, fibra insoluble, almidones disponibles y resistentes; sin embargo la digestibilidad proteica se redujo en aproximadamente 5 por ciento. Se demostró que técnicamente es posible sustituir leche por extractos de caraota o frijol en la elaboración de leche fermentada tipo yogurt líquido

Leguminosas germinadas o fermentadas: alimentos o ingredientes de alimentos funcionales / Germinated or fermented legumes: food or ingredients of functional food

Estudios epidemiológicos presentan una positiva asociación entre la prevención de ciertas enfermedades y la ingesta diaria de compuestos presentes en frutas, granos, leguminosas, aceite de pescado y otras. Un alimento que provee un beneficio adicional al aporte de nutrientes se le denomina alimento funcional. Las leguminosas contiene además de sus variados nutrientes como polifenoles, fibra soluble, x-galactósidos y las isoflavonas que le confiere propiedades de alimento funcional. Sin embargo, el consumo de las leguminosas se ve limitado por la flatulencia que produce a ciertos consumidores, por los largos períodos de cocción que requieren, o por la presencia de factores antinutricionales, entre otras razones. En esta revisión se presentan los procesos de germinación y fermentación como alternativas para disminuir o inactivar factores nutricionales, presevar e incluso aumentar el contenido de las isoflavonas y mejorar así el potencial de las leguminosas como alimentos o como ingredientes de los alimentos funcionales