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Food Science 2019
November 11-12, 2019
Food Science and Technology
November 11-12, 2019 | London, UK
3
rd
International Conference on
Volume 3
Applied Food Science Journal
Appl Food Sci J. | Volume 3
Pasta, snack crackers and bean tempeh hamburger: Food development with Nutritional
and functional appeal
Priscila Zaczuk Bassinello
Embrapa Rice and Beans, Brazil
T
he search for food products with nutritional and functional appeal coupled with curiosity about new types and
availability of food, as well as ready-made and / or ready-to-eat foods has increased in recent decades. In this
scenario, the development of bean gluten free products is attractive due to its high protein content, dietary fiber,
complex carbohydrates, and the presence of B vitamins, minerals as well as phenolic compounds, antioxidants
and anthocyanins. Therefore, the development of quick cooking noodles and bean snacks at low cost is an option
for improving the nutritional quality of these products. Following this trend, another alternative to consumers
is the common bean tempeh, typically produced by the solid fermentation of soybean by the fungus Rhizopus
oligosporus. The objective of this study was to develop pasta, biscuits and bean tempeh hamburger, and to evaluate
their composition and sensorial acceptance. The pasta and biscuits were developed from precooked carioca and
black bean flours, and the tempeh produced with 100% carioca or white bean grains as well as with the mixture
of carioca beans and soybeans (1:1). The best tempeh composition was used to formulate the tempeh hamburger.
Pasta and snack crackers made from carioca and black beans showed high protein and fiber content, low caloric
value when compared to commercial products based on wheat flour. BT presented a remarkable reduction of the
protein content in relation to the traditional soybean tempeh, but presented high fiber content, lower caloric value
and antioxidant activity. Hamburgers had reasonable acceptability by consumers and resembled chicken hamburger.
In general, the products developed showed good sensory acceptance, nutritional and functional appeal, that is, they
raised the desires of consumers who search for practical foods without giving up the nutritional quality or healthy
properties. In addition, they can be used as a good protein source for vegans and vegetarians.
Biography
PriscilaZaczukBassinello,FoodScienceresearcheratEmbrapaRice&Beans(since2002)withfocusongrainquality-technological,nutritional,
functional, biofortification, and sensorial quality of dry beans, rice and their byproducts for food development. Coordinator of the AACC rice
division (2011), Member of the International Network for QualityRice led by IRRI (2011-2014), Head of theEmbrapaResearchGroup of Special
Rice andBean grains (2015-2016), ExecutiveSecretary and activemember of Embrapa projects Portfolio on Food, Safety, Nutrition andHealth
since 2013. Collaborated with the Embrapa’s Document “Vision 2030: the future of Brazilian agriculture” (2018). She was titledAmbassador of
Beans by theSectorial Chamber of theBean andPulsesProductiveChain, at theBrazilianMinistry ofAgriculture (2018). Professor who advises
Master/Doctor’s students on Food Science and Technology at the Goias Federal University and collaborates with other University programs.
Authored/co-authored more than 70 research papers, 1 book and 6 book chapters in the last 10 years and has just published an international
book on ''Phaseolus vulgaris: Cultivars, Production and Uses'', as editor. Contributed to the Organization for Economic Cooperation and
Development consensus document on common bean constituents (Safety of Novel Foods and Feeds, No. 27). Co-inventoried a Brazilian
patent 14224-6 (2012) on a Computer Program for automation of Mattson Bean Cooker, at INPI (National Institute of Industrial Property).
priscila.bassinello@embrapa.br