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Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content

Beckius, Louise LU and Schaar, Klara LU (2016) KLG820 20161
Food Technology and Nutrition (M.Sc.)
Abstract
This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. A water-based beverage with 8% bean flour was boiled for 5 min. 1.5% of rapeseed oil was added and the beverage was mixed with a high shear mixer for 1 hour. This basic beverage then underwent different treatments and was analysed for protein content, Raffinose Family of Oligosaccharides (RFO) content, pH and viscosity as well as sensorial properties such as taste and sandiness. The treatments included fermentation with... (More)
This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. A water-based beverage with 8% bean flour was boiled for 5 min. 1.5% of rapeseed oil was added and the beverage was mixed with a high shear mixer for 1 hour. This basic beverage then underwent different treatments and was analysed for protein content, Raffinose Family of Oligosaccharides (RFO) content, pH and viscosity as well as sensorial properties such as taste and sandiness. The treatments included fermentation with Lactobacillus plantarum 299v, centrifugation to exclude insoluble components, as well as treating the beans with sodium bicarbonate in order to increase pH and thereby increase solubility of proteins and dietary fibers. The fermentation process produced an acidic (pH 5), probiotic beverage with an unique flavor and a shear-thinning behavior. Cenrifugation gave a milk-like beverage both in color and consistency with a protein content of around 0.3 g/100 g beverage. Increasing pH of the beans could give a centrifuged beverage with a protein content of up to 0.9 g/100 g beverage. The sensory analysis showed that this treatment gave a decreased sensation of sandiness due to higher solubility of dietary fibers, and that there was a greater general liking of the centrifuged beverages compared to the non-centrifuged. It was concluded that there was a strong potential in producing a bean-based beverage with these methods, but for the fermented and non-centrifuged samples it seems necessary to add some form of flavoring in order to increase the consumers’ general liking and acceptance for this type of product. (Less)
Popular Abstract
Bean Drink - the New Superfood!

What would you say if you were told that you can drink white beans? It may not sound like the most obvious ingredient to use in a beverage, but we have discovered through research that it is possible, and that there are many health benefits and endless of possibilities with turning beans into a drink!

Beans are high in fiber, protein, vitamins and minerals and contain almost no fat. This makes them a very healthy complement to our diets. Also, growing beans is friendly for the environment. These are some of the reasons why we should start eating more beans! However, many avoid eating them since it is not unusual to experience a bloated stomach after eating beans.

With all this in mind, we wanted... (More)
Bean Drink - the New Superfood!

What would you say if you were told that you can drink white beans? It may not sound like the most obvious ingredient to use in a beverage, but we have discovered through research that it is possible, and that there are many health benefits and endless of possibilities with turning beans into a drink!

Beans are high in fiber, protein, vitamins and minerals and contain almost no fat. This makes them a very healthy complement to our diets. Also, growing beans is friendly for the environment. These are some of the reasons why we should start eating more beans! However, many avoid eating them since it is not unusual to experience a bloated stomach after eating beans.

With all this in mind, we wanted to find a new way of eating beans, while trying to keep the gas-producing substances in them at a minimum. What better way than to serve them in the form of a beverage? With today’s increasing health trends there is a huge variety of smoothies, juices and other healthy drinks on the market. But a drink with beans as the main component is yet to be made.

Since beans are naturally low in fat we have added rapeseed oil, consisting of different health-beneficial fatty acids, to obtain a well-balanced drink in regards to all the macronutrients; carbohydrates, proteins and fat. The drink that we have developed contains just beans, oil and water. No additives have been used, and on top of that both beans and rapeseed are grown and produced in Sweden, making the product as local as possible.

Another reason for adding oil to the drink is to help create a smooth feeling in the mouth. Since the beans contain a high amount of fibers and starch (the main component of the carbohydrates), the consistency can often be perceived as sandy, which also seem to be a reason why many people don’t like to eat beans.

We have tried different methods to decrease this sandy texture, one method being removal of all the substances which give a sandy texture (some of the fibers and starch). This gives a drink that is very milk-like in both consistency and color. Another treatment was to change the structure of the fibers making them take up more water which makes the sandiness less noticeable. This method is promising since it would be optimal to keep the fibers in the drink so that the consumers benefit from the positive properties that the fibers have on health, such as preventing constipation. Another investigated method was to make a fermented bean drink with probiotic bacteria, which adds both interesting flavor and gives an even healthier beverage.

Creating new products with beans does not have to stop there; the sky’s the limit! Other interesting ideas we had during the development process were to make smoothies with beans and fruits and berries that would be high in protein and fiber naturally, a bean spread or dip and even a fermented yoghurt-like bean drink. Beans don’t have to be only a healthy super-food but also something really tasty! (Less)
Please use this url to cite or link to this publication:
author
Beckius, Louise LU and Schaar, Klara LU
supervisor
organization
course
KLG820 20161
year
type
H2 - Master's Degree (Two Years)
subject
keywords
food technology, livsmedelsteknologi
language
English
id
8883551
date added to LUP
2016-06-28 10:28:32
date last changed
2016-06-28 10:28:32
@misc{8883551,
  abstract     = {This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. A water-based beverage with 8% bean flour was boiled for 5 min. 1.5% of rapeseed oil was added and the beverage was mixed with a high shear mixer for 1 hour. This basic beverage then underwent different treatments and was analysed for protein content, Raffinose Family of Oligosaccharides (RFO) content, pH and viscosity as well as sensorial properties such as taste and sandiness. The treatments included fermentation with Lactobacillus plantarum 299v, centrifugation to exclude insoluble components, as well as treating the beans with sodium bicarbonate in order to increase pH and thereby increase solubility of proteins and dietary fibers. The fermentation process produced an acidic (pH 5), probiotic beverage with an unique flavor and a shear-thinning behavior. Cenrifugation gave a milk-like beverage both in color and consistency with a protein content of around 0.3 g/100 g beverage. Increasing pH of the beans could give a centrifuged beverage with a protein content of up to 0.9 g/100 g beverage. The sensory analysis showed that this treatment gave a decreased sensation of sandiness due to higher solubility of dietary fibers, and that there was a greater general liking of the centrifuged beverages compared to the non-centrifuged. It was concluded that there was a strong potential in producing a bean-based beverage with these methods, but for the fermented and non-centrifuged samples it seems necessary to add some form of flavoring in order to increase the consumers’ general liking and acceptance for this type of product.},
  author       = {Beckius, Louise and Schaar, Klara},
  keyword      = {food technology,livsmedelsteknologi},
  language     = {eng},
  note         = {Student Paper},
  title        = {Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content},
  year         = {2016},
}