Journal of Food, Agriculture and Environment

The development of a new product, canned mixture of dates and light red kidney beans: Evaluation of nutritional value and sensory quality

Author(s):

Fahad Mohammed Al-Jasass ¹ *, Muhammad Siddiq ²

Recieved Date: 2014-02-12, Accepted Date: 2014-04-06

Abstract:

In this study, date fruits were added to canned light red kidney beans to raise the nutritional value. Light red kidney beans were canned using a standard thermal process with 0 (control), 10, 20 and 30% added dates. Total phenolics content in light red kidney beans mixed with 0, 10, 20 and 30% of date fruits was 14.5, 44.2, 67.5 and 95.8 mg GAE/100 g dry weight, respectively. Antioxidant activity (AO) values as determined by the ABTS in light red kidney bean mixed with 0, 10, 20 and 30% of Deglet Noor dates were 62.9, 126, 201 and 241 µmol TE/g dry weight, respectively. Mean AOX values as determined by the DPPH were 1.6, 2.7, 3.8 and 4.6 µmol TE/g dry weight, respectively. Mean AOX values as determined by the FRAP were 1.6, 3.0, 4.4 and 6.0 µmol TE/g dry weight, respectively. Mean AOX values as determined by ORAC were 145, 165, 181 and 186 µmol TE/g dry weight. Addition of date fruit to the light red kidney beans significantly increased antioxidants and total antioxidants of the product depending on the proportion of the date fruits. Colour characteristics in pitted dates mixed with light red kidney beans showed a significant decrease in the redness values (a) and not significant difference in lightness and yellowness values (L and b). Also, the colour in ground (pitted date and light red kidney beans) showed a significant decrease in the lightness values (L) and not significant effect in redness and yellowness values (a and b). Sensory evaluation indicated that addition of date fruit significantly affects on the sensory quality of the products. The overall acceptability showed a significant (p<0.05) effect comparing with control sample

Keywords:

Date fruits, antioxidant, phenol, FRAP, ABTS, DPPH, light red kidney bean, colour, sensory evaluation

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 272-276

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