food-safety-food-science-2019-scientifictracks

2 / 20

Page 18
Notes:
allied
academies
March 07-09, 2019 | London, UK
2nd International Conference on
7th International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Journal of Food Technology and Preservation | Volume 3
Pasta, snack crackers and bean temp-eh hamburger: Food development with nutritional and functional
appeal
Priscila Zaczuk Bassinello
Embrapa Rice and Beans, Brazil
The search for foodproductswithnutritional and functional
appeal coupled with curiosity about new types and
availability of food, as well as ready-made and / or ready-to-
eat foods has increased in recent decades. In this scenario,
the development of bean gluten free products is attractive
due to its high protein content, dietary fiber, complex
carbohydrates, and the presence of B vitamins, minerals as
well as phenolic compounds, antioxidants and anthocyanins.
Therefore, the development of quick cooking noodles and
bean snacks at low cost is an option for improving the
nutritional quality of these products. Following this trend,
another alternative to consumers is the common bean temp-
eh, typically produced by the solid fermentation of soybean
by the fungus Rhizopus oligosporus. The objective of this
study was to develop pasta, biscuits and bean temp-eh
hamburger, and to evaluate their composition and sensorial
acceptance. The pasta and biscuits were developed from
precooked carioca and black bean flours, and the temp-eh
produced with 100% carioca or white bean grains as well
as with the mixture of carioca beans and soybeans (1:1).
The best temp-eh composition was used to formulate the
temp-eh hamburger. Pasta and snack crackers made from
carioca and black beans showed high protein and fiber
content, low caloric value when compared to commercial
products based on wheat flour. BT presented a remarkable
reduction of the protein content in relation to the traditional
soybean temp-eh, but presented high fiber content, lower
caloric value and antioxidant activity. Hamburgers had
reasonable acceptability by consumers and resembled
chicken hamburger. In general, the products developed
showed good sensory acceptance, nutritional and functional
appeal, that is, they raised the desires of consumers who
search for practical foods without giving up the nutritional
quality or healthy properties. In addition, they can be
used as a good protein source for vegans and vegetarians.
Speaker Biography
Priscila Zaczuk Bassinello is a food science researcher at Embrapa Rice & Beans (since
2002) with focus on grain quality-technological, nutritional, functional, bio-fortification,
and sensorial quality of dry beans, rice and their byproducts for food development.
She is a coordinator of the AACC rice division (2011), member of the International
Network for Quality Rice led by IRRI (2011-2014), head of the Embrapa Research Group
of Special Rice and Bean grains (2015-2016), executive secretary and active member
of Embrapa projects Portfolio on food, safety, Nutrition and health since 2013. She
collaborated with the Embrapa’s Document “Vision 2030: The future of Brazilian
agriculture” (2018). She was titled Ambassador of Beans by the Sector Chamber of
the Bean and Pulses Productive Chain, at the Brazilian Ministry of Agriculture (2018).
She is the professor who advises master/doctor’s students on food science and
technology at the Goias Federal University and collaborates with other university
programs. She is also an authored/co-authored more than 70 research papers, 1 book
and 6 book chapters in the last 10 years, and has just published an international book
on ‘’Phaseolus vulgar-is: Cultivars, Production and Uses’’, as editor. She contributed
to the organization for economic cooperation and development consensus
document on common bean constituents (Safety of Novel Foods and Feeds, No. 27).
She co-inventoried a Brazilian patent 14224-6 (2012) on a computer program for
automation of Matton Bean Cooker, at INPI (National Institute of Industrial Property).
e:
Priscila Zaczuk Bassinello, J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-005