Evaluation of cookies made with bean flour
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Published:2023-09-09
Issue:3
Volume:40
Page:e234030
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ISSN:2477-9407
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Container-title:Revista de la Facultad de Agronomía, Universidad del Zulia
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language:es
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Short-container-title:RevFacAgron(LUZ)
Author:
Sánchez-Toledano Blanca1ORCID, Cruz Raquel1ORCID, Salgado-Beltran Lizbeth2ORCID, Espinoza Jose3ORCID
Affiliation:
1. Campo Experimental Zacatecas-INIFAP. Apartado Postal Núm. 18, Calera de Víctor Rosales, Zacatecas, México. CP. 98500. 2. Departamento de Economía, Universidad de Sonora, Avenida Sonora y Calle del Conocimiento, Edificio 10 H, Hermosillo, Sonora, C.P. 83000. 3. Faculty of Accounting and Administration-Torreón, Autonomous University of Coahuila. Boulevard Revolución 151 Ote., Centro, Torreón, Mexico. CP. 27000.
Abstract
The common bean (Phaseolus vulgaris L.) is a legume rich in protein, carbohydrates, vitamins, and minerals that can be used for food processing. The objective of this study was to evaluate the acceptance of cookies made from bean flour by consumers in Zacatecas, Mexico, for which four formulations of cookies with different combinations of bean flour were prepared. The information was obtained from a sample of 398 consumers over 18 years of age in Zacatecas, Mexico, and was analyzed by multidimensional scaling. In general, the quality attributes relevant to consumers were size, aroma, sweetness, texture, color, consistency, and flavor. Cookie number 873 obtained higher consumer acceptance and its ingredients were 90 % bean flour, 10 % whole wheat flour and walnut. Therefore, the results of this research showed that cookies made from bean flour could be a feasible alternative that allows providing more nutritious food to the Mexican population.
Publisher
Universidad del Zulia
Subject
Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Science
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