Desenvolvimento e estabilidade de caldos à base de feijão comum (Phaseoulus vulgaris) da variedade preto e feijão caupi (Vigna uniguiculata) da variedade manteiguinha

Abstract

The reuse of by-products from the food industry (rejects and/or coproducts) has been globally widespread and it represents an excellent strategy to comprise various aspects of Food Science and Technology. In this study, the goal was to develop two powdered bean broths: (1) using common beans (Phaseolus vulgaris), from the black variety, as a means of reusing production rejects, and (2) a new alternative product using cowpeas (Vigna unguiculata), from the butter bean variety, with the aim of promoting the consumption of this bean in the consumer’s market. The choice of the bean varieties was determined in collaboration with the project's partner company, Comercial Gama Lopes Ltda (Ananindeua, PA, Brazil). Furthermore, the stability of the developed products was monitored through the determination of water activity, lipid oxidation, and instrumental color during a 105-day storage period, at room temperature. As a result, affective sensory acceptance tests were conducted; being freeze-drying as the selected drying method with the best acceptance results for the development of both powdered bean broths. Both the products achieved high acceptance from the tasters (80% acceptance), being black bean broth presenting over 90% acceptance. The proximate composition of both the products showed protein values above 25% and high mineral content, notably K (711 mg/100 g) and Fe (6 mg/100 g), which were higher than similar products in the Brazilian market. Therefore, monitoring the hygroscopic behavior and oxidative stability of both products was responsible for ensuring product stability for up to 105 days of storage, highlighting the recommendation to use packaging with low permeability to water vapor, oxygen and protection against luminosity. Furthermore, the addition of the synthetic antioxidant BHT (butyl hydroxytoluene) in the powdered bean broths extended the shelf life of the products.