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Development and Characterization of Omega-3 Fortified Bean Paste
February 21, 2007

Bean paste is a staple food mainly consumed as a ready to eat product in the U.S. In addition bean paste is primarily consumed in Latin American and Asian countries.  However bean and bean products are deficient in terms of omega-III fatty acids. Flaxseed oil is the main source of omega-III fatty acids, which can be supplemented to cereal products. The objectives of this research were i) to develop a flaxseed oil fortified bean paste process; ii) to determine the effects of flaxseed oil on bean paste quality and shelf life stability; and iii) to determine nutritional analysis of bean paste.

Two bean paste making methods were developed. First method was developed according to a bench top scale frying process. Bean flour (46.4 g.) was fried with canola oil (22.3 g.) for 5 min. Bean paste was stored at fridge for 24 h. for further shelf life quality evaluation. Second method was developed with Mixolab, which is a dough testing instrument. Mixolab tests were conducted for 45 min. at 80 RPM blade speed. This method was used to determine the mixing attributes and the effects of flaxseed oil in bean paste.

Flaxseed oil addition significantly decreased (P<0.05) bean paste firmness and chewiness scores. Pinto flour showed higher texture attributes compared to black bean flour, however data showed no significance. Mixolab tests indicated that flaxseed oil decreased mixing parameters in bean paste. As the flaxseed oil fortification increased, mixing stability, pasting and setback scores significantly (P<0.05) decreased. Pinto and black bean flour pastes showed significant variation in terms of stability, pasting and setback scores. Results indicated that bean flour gave superior paste firmness and pasting properties compared to wheat flour. Shelf life stability of bean paste was evaluated by headspace volatile analysis. Gas chromatography was conducted and secondary metabolites of lipid oxidation were analyzed. Propanal the primary aldehyde of ?-linolenic acid was not detected in bean paste samples at 3 day storage at ambient conditions. Bean paste samples were refrigerated and paste quality did not deteriorate in 8-week storage. Results indicated no lipid oxidation due to flaxseed oil addition.

In conclusion bean paste can be fortified with flaxseed oil. Bean paste is a stable product with excellent texture and pasting properties, which can be preserved in refrigerator for storage.


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