Name/ Seed Type Preparation Starch (g) Resistant Starch (g)2 Boil Pasta Pasta w/Gum Boil Pasta Pasta w/Gum Snowden White 46 a 44 a 41 a 4.0 a 4.3 b 4.5 b SVS0863 Yellow 44 ab 43 a 34 b 3.5 bc 3.9 c 3.5 c Red Hawk Kidney 40 b 31a 25 c 3.3 c 3.4 d 3.3 d Zenith Turtle 44 ab 34 b 34 b 3.7 b 4.4 d 4.8 a 1 Means of two experimental replicates for season 2016; Montcalm County,MI. Means sharing the same superscript in each column are not significantly different at P ≤ 0.05. 2 Starch resistant to amyloglucosidase, α-amylase for 16 hr @37 ºC Table 3. L* a* b* scores of six single bean variety pastas and wheat pastas. 1
A few times per year Never 24 40 21 45 Nutritional Influence (%) Not at all Rarely Sometimes Most of the time Always 2 5 32 39 22 2 5 31 42 20 Health Purchase Intent (%) Yes No 39 61 32 68 Purchase Intent (%) Definitely would buy Probably would buy Might or might not buy Probably would not buy Definitely would not buy 14 22 21 21 22 8 16 26 24 26 1 Percentages for two separate days of consumption, where consumers were not identical. References American Association of Cereal Chemists. (1999). “Approved Method 66-50 Pasta and Noodle
Sample # 8. Rate Appearance: 1--Like Extremely 2--Like Very Much 3--Like Moderately 4--Like Slightly 5--Neither like nor Dislike 6--Dislike Slightly 7--Dislike Moderately 8--Dislike Very Much 9--Dislike Extremely 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 9. Rate Flavor: 1--Like Extremely 2--Like Very Much 3--Like Moderately 4--Like Slightly 5--Neither like nor Dislike 6--Dislike Slightly 7--Dislike Moderately 8--Dislike Very Much 9--Dislike Extremely 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 10. Rate Texture: 1--Like Extremely 2--Like Very Much 3--Like Moderately 4--Like Slightly 5--Neither like nor Dislike 6--Dislike Slightly 7--Dislike Moderately 8--Dislike Very Much 9--Dislike Extremely 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 11. Rate Overall Acceptability: 1--Like Extremely 2--Like Very Much 3--Like Moderately 4--Like Slightly 5--Neither like nor Dislike 6--Dislike Slightly 7--Dislike Moderately 8--Dislike Very Much 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9
Garbanzo 100 g, bean flour (navy) 50 g, sea salt 1.68 g, baking soda 0.83 g, parsley flakes 2.33 g, ground cumin 1.62 g, ground coriander 0.79 g, garlic granules 0.99 g, onion powder 0.71 g, lemon juice 3.36 g, water (hot) 115 g, olive oil 2 Tbsp combine dry ingredients, add lemon juice + hot water, rest 10 min, fry 1 Tbsp-size falafel each in oil Vegan Mayo ½ cup soy milk, 1 tsp ground mustard, pinch of garlic granules, 2 tsp agave, 1/2 cup canola oil, 2 Tbsp extra virgin olive oil, 1 juiced lemon, 1 Tbsp navy bean flour, pinch of salt mix all ingredients Good taste (very minimal bean flavor), very little syneresis even after one month (barely any expulsion of water from the mixture) Bean Flour Empanadas Masa Flour 1.5 cups Bean Flour (Black) 1/2 cup Water (Pork Base) 1.5 cups Lard 3 tsp Salt 1 tsp Black Pepper 1/8 tsp Smoked Paprika 1/2 tsp Garlic Powder 1.25 tsp Cumin 1/2 tsp Ground Red Pepper 1/8 tsp Mix ingredients, roll flat, cut chips or wrap portion around a filling, fry 375F for 5 min Great taste (frying helped masked any beany flavors) and texture (crispy outer texture and soft inner/doughy texture) Black bean salsa filling was added inside of the empanada before frying, and no bursting had occurred Chicken Nugget Meat Analogue (contains gluten) Water 123.5 g Vital wheat gluten 103.5 g Navy bean flour 34.5 g MSG 1 g Baking powder 0.55 g ½ Tbsp chicken-flavored base Mix MSG, baking powder, and gluten in bowl Good (minimal bean flavor, noticeable chicken-like flavor) and springy texture characteristic of a classic chicken nugget
Lemon and Berry Scones 93 g bean flour (used low temperature extruded) 115 g white rice flour 10.32 g baking powder 1 tsp xanthan 2 Tbsp (or 2 Tbsp sugar) ¼ cup unsalted butter cold 1 egg ½ Tbsp lemon zest (or ½ cup of fruit) Half ⅓ cup lemon juice ¼ cup of Preheat oven to 400 F, mix flours + baking powder + xanthan + (sugar if using it) → cut in butter, in separate bowl, combine (honey if using it) + eggs + lemon juice + water → mix liquid and dry with fork → knead 10 times → make into round/1 inch thick ball of dough → brush with lemon juice and sprinkle on sugar → cut into wedges → bake 30 min Lemon ones had very prominent bean flavor, adding berries helped flavor, quite dense, berries helped to create more moist scone, good scone-like texture for both Pancakes or Waffles 2 egg whites ⅓ cup tapioca 1 tsp baking powder ½ tsp sea salt 2 Tbsp canola oil ⅔ cup rice flour 2 Tbsp sweet cream buttermilk powder 1 Tbsp honey ¾ cup warm water ⅓ cup bean flour ½ tsp baking soda Somewhat dense, not as fluffy, noticeable bean taste
½ tsp vanilla extract Beat egg whites → mix ingredients in order (egg whites last though) → pour 2”-3” circles on griddle (sprayed with cooking spray) or 1 cup in waffle iron (sprayed with cooking spray) Plain Muffins & Cakes (contains gluten) 96 g bean flour 98 g flour 75 g sugar ½ Tbsp (7.33 g) baking powder ¼ tsp (1.43 g) salt 1 egg ½ cup milk ⅓ cup vegetable oil 1 tsp pure vanilla Neither powders had any significant beany taste, C had more of a cornbread like texture and taste, Ext had a more cakey texture and produced a thick, dough-like batter, C had a runny batter. Extra milk was added (in ¼ cup and ½ cup additions) to the Ext batter to create a runnier batter, but the milk created an odd, dense texture.