Development of an intermediate moisture food from bean (Phaseolus vulgaris L.)

Beans consumption has been associated to reduction on chronic, non transmissible, diseases development. Generally, its consumption is less to the recommended and it is done principally as whole grain dishes. To increase the consumption, there is an especial interest in the use of new products. The main goal of this research was to design intermediate moisture bean purees (IMP) using soaked, cooked and grained Tortola bean, removing an important testa portion. In preparation of IMP two moisture levels, 25 and 30%, and two glycerol levels, 10 and 15%, were studied. Purees were preserved at ambient temperature (20 +/- 2 degrees C) for 30 days. Proximal analysis, phytate content and trypsin inhibitors were determined in the original non processed purees. IMPs were analyzed at preparation time and after 15 and 30 days of storage for moisture content, pH and water activity. Besides, microbiological analysis for total plate count on aerobic mesophile microorganisms, molds and yeast, total colifoms, fecal coliforms and Staphylococcus aureus, was carried out. Global quality and sensory acceptance was also determined. IMPs presented a(w) values between 0.800 and 0.844, a pH between 6.20 and 6.24 and the microbiological counting was negative or far below the accepted limits for more strict foods. IMPs presented good qualifications for global quality and were well accepted. Sensory parameters maintain their values during storage, except for color that in treatment with 30% moisture and 10% glycerol showed a light darkening. It is possible to elaborate intermediate moisture bean puree, with low level of antinutritional compounds, good quality and sensory acceptance and with adverse conditions for the development of food safety importance microorganisms