Quality evaluation of noodles based on black bean flour and wheat flour


Daniela Stoin, Diana-Lenuța Vîrsta, Rece Robert, Oana-Maria Bicu, Călin Jianu*, Ariana-Bianca Velciov, Mariana-Atena Poiană

Volume 28, Issue 4;
Pages: 292-298; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


This study aims to obtain and present the effects on the sensory and physicochemical properties of noodles made from wheat flour with additions of black bean flour in different proportions, as well as research the health benefits of black bean consumption. According to the studies carried out, it was found that black beans are a source of nutrients with multiple health benefits, such as iron, calcium, magnesium, selenium, phosphorus, folates, dietary fibers, quercetin, saponins, etc., the consumption of black beans being beneficial in reducing the risk of obesity, diabetes, heart disease, cancer, as well as in lowering blood pressure and maintaining bone health. To analyze the effects on the physico-chemical and sensory properties of the noodles caused by the addition of black bean flour, four samples of noodles were made from mixtures of wheat flour with black bean flour in proportions of 0%, 5%, 10% and 15%, respectively. Noodle samples were analyzed in order to obtain information regarding the proximate composition, cooking properties and sensory evaluation. Regarding the proximate composition, significant changes were observed in the amount of fat, protein, ash and fiber with the increase in the percentage of black bean flour in the noodle sample. Thus, the noodle sample with 15% black bean flour presented amounts of 1.44±0.11% fat, 7.93±0.33% protein, 0.98±0.05% ash and 0.97±0.59% fiber compared to 0.76±0.04% fat, 6.28±0.27 % protein, 0.46±0.22% ash and 0.36±0.33% fiber present in the noodle sample made from 100% wheat flour. An increase in cooking time and cooking losses was also observed in the case of noodle samples with larger amounts of black bean flour. Regarding the sensory evaluation, a decrease in the overall acceptability of the noodles was observed with the increase in the percentage of black bean flour in the samples, the most appreciated noodle sample, both from a nutritional and sensory point of view, being the noodle sample with 10% black bean flour.

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