© The Authors, 2023, Published by the Universidad del Zulia*Corresponding author: lizbeth.salgado@unison.mx
Keywords:
Agrifood product
Bean our
Sensory analysis
Evaluation of cookies made with bean our
Evaluación de galletas elaboradas a base de harina de frijol
Avaliação de biscoitos feitos de farinha de feijão
Blanca Isabel Sánchez-Toledano
1
Raquel Cruz Bravo
1
Lizbeth Salgado-Beltran
2*
Jose de Jesus Espinoza Arellano
3
Rev. Fac. Agron. (LIGHT). 2023, 40(3): e234030
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v40.n3.08
Food Technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Campo Experimental Zacatecas-INIFAP. Apartado Postal
Núm. 18, Calera de Víctor Rosales, Zacatecas, México. CP.
98500.
2
Departamento de Economía, Universidad de Sonora,
Avenida Sonora y Calle del Conocimiento, Edicio 10 H,
Hermosillo, Sonora, C.P. 83000.
3
Faculty of Accounting and Administration-Torreón,
Autonomous University of Coahuila. Boulevard Revolución
151 Ote., Centro, Torreón, Mexico. CP. 27000.
Received: 13-04-2023
Accepted: 19-07-2023
Published: 09-09-2023
Abstract
The common bean (Phaseolus vulgaris L.) is a legume rich in
protein, carbohydrates, vitamins, and minerals that can be used for food
processing. The objective of this study was to evaluate the acceptance of
cookies made from bean our by consumers in Zacatecas, Mexico, for
which four formulations of cookies with dierent combinations of bean
our were prepared. The information was obtained from a sample of 398
consumers over 18 years of age in Zacatecas, Mexico, and was analyzed
by multidimensional scaling. In general, the quality attributes relevant to
consumers were size, aroma, sweetness, texture, color, consistency, and
avor. Cookie number 873 obtained higher consumer acceptance and its
ingredients were 90 % bean our, 10 % whole wheat our and walnut.
Therefore, the results of this research showed that cookies made from bean
our could be a feasible alternative that allows providing more nutritious
food to the Mexican population.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2023, 40(3): e234030. July-September. ISSN 2477-9407.
2-7 |
Resumen
El frijol común (Phaseolus vulgaris L.) es una leguminosa rica en
proteínas, carbohidratos, vitaminas y minerales que puede utilizarse
para la elaboración de alimentos. El objetivo de este estudio consistió
en la evaluación de la aceptación de galletas elaboradas a base de
harina de frijol por parte de consumidores en Zacatecas, México, para
lo cual se elaboraron cuatro formulaciones de galletas con diferentes
combinaciones de harina de frijol. La información se obtuvo de una
muestra de 398 consumidores mayores de 18 años de Zacatecas,
México y se analizó por escalamiento multidimensional. En general,
los atributos de calidad relevantes para los consumidores fueron
el tamaño, aroma, dulzura, textura, color, consistencia y sabor. La
galleta número 873 obtuvo mayor aceptación por los consumidores
y sus ingredientes fueron 90 % harina de frijol, 10 % harina de trigo
integral y nuez. Por lo tanto, los resultados de esta investigación
mostraron que las galletas elaboradas a base de harina de frijol
podrían ser una alternativa factible que permite aportar alimentos más
nutritivos a la población mexicana.
Palabras clave: producto agroalimentario, harina de frijol, análisis
sensorial.
Resumo
O feijão comum (Phaseolus vulgaris L.) é uma leguminosa rica
em proteins, carbohydrates, vitaminas e minerais que pode ser usada
para a transformação de alimentos. O objetivo deste estudo foi avaliar
a aceitação de biscoitos à base de farinha de feijão pelos consumidores
em Zacatecas, México, para os quais foram desenvolvidas quatro
formulações de biscoitos com diferentes combinações de farinha de
feijão. A informação foi obtida de uma amostra de 398 consumidores
com mais de 18 anos de idade em Zacatecas, México, e foi analisada
por escalonamento multidimensional. Em geral, os atributos de
qualidade relevantes para os consumidores foram o tamanho, o
aroma, a doçura, a textura, a cor, a consistência e o sabor. A bolacha
número 873 teve a maior aceitação por parte dos consumidores e os
seus ingredientes eram 90 % de farinha de feijão, 10 % de farinha
de trigo integral e noz. Portanto, os resultados desta investigação
mostraram que as bolachas feitas com farinha de feijão podem ser
uma alternativa viável que permite fornecer alimentos mais nutritivos
à população mexicana.
Palavras-chave: produto agroalimentar, farinha de feijão, análise
sensorial.
Introduction
Historically, the common bean (Phaseolus vulgaris L.) has been
one of the main crops in Mexico, with Zacatecas being the entity that
allocates the largest area for the production of this legume (660,566
hectares). In Zacatecas, beans are mainly grown under rainfed land
and their yield barely reaches 0.6 kg.h
-1
(SIAP, 2022).
Although the common bean is part of the diet of the Mexican
population and other Latin American countries, its consumption has
decreased by 53.4 % in recent years (Sánchez-Toledano et al., 2021).
However, this legume contains B vitamins such as niacin, riboavin,
folic acid, thiamine, and pyridoxine; and minerals such as iron, zinc,
potassium, magnesium, phosphorus, copper and manganese. It is also
an excellent source of dietary ber (soluble and insoluble), complex
carbohydrates (starch) (Bennink and Rondini, 2008) and is a source
of polyunsaturated fatty acids (Financiera Rural, 2011). On the other
hand, there is scientic evidence that shows that beans contain a
variety of phytochemicals, such as polyphenols, trypsin inhibitors,
lectins, ber, and biopeptides, among others that provide health
benets to those who consume them, for example, in the prevention
of overweight, obesity, constipation, diabetes mellitus, hypertension,
colon cancer, among others (Campos et al., 2009; Díaz et al., 2006).
Thus, the health agencies of the United States of America have
dened the traditional Mexican diet as an axis of preventive strategies
for public health and recommend the consumption of Mexican foods
for their nutritional value and for their ability to protect against certain
chronic-degenerative diseases (Garnica et al., 2019). However,
Mexico is among the countries with the highest prevalence of obesity
(Shamah-Levy et al., 2022). Among the main causes of obesity is the
excess consumption of foods and beverages with high energy density,
fat, and sugars replacing natural foods (Aburto et al., 2016), as well
as prolonged time in front of screens and lack of physical activity
(Ruiz et al., 2020; Ochoa et al., 2014). In the adult population, the
combined prevalence of overweight (39.1 %) and obesity (36.1 %)
aects eight (8) out of 10 people aged 20 years and older (Kanter,
2021). Processed cereals (pasta, cereal box, cookies, among others)
have a high consumption in Mexico, in particular, the consumption
of cookies per capita in the country has reached 12 kg per year. The
cookies preferred by Mexican consumers are Marías, sandwiches,
saladitas, crackers, animalitos, and those containing chocolate chips
(Tena et al., 2021).
Therefore, developing foods commonly consumed by the
population with ours from Mexican crops that provide health
benets can be an alternative to improve the diet of the population
and in turn, improve the income of producers. Several authors have
developed bean-based products such as totopo and churros (Figueroa-
González et al., 2023), tagliatelle (Sánchez-Toledano et al., 2021),
bars and pancakes (Figueroa-González et al., 2015). Limitations in
bean starch digestibility classify it as a low-glycemic food, which is
advantageous compared to other foods made with wheat (Losada and
Morales, 2022; Osorio et al., 2002).
In response to this situation, the Zacatecas Experimental Field
belonging to the National Institute of Forestry, Agricultural and
Livestock Research (INIFAP) has developed cookies with bean
our, with the consequent decrease in wheat our. However, the
food industry faces a high rate (80 %-90 %) of failure to launch
new products. Therefore, sensory analysis techniques help to know
the consumer’s preferences, desires, and why they accept or reject
a product. From this information, new food products are formulated
with a clear competitive advantage.
The cookies made from bean our were subjected to a sensory
study so that producers and developers have the certainty that the
product or products were tested scientically. Sensory evaluation is a
scientic discipline that measures the properties of products perceived
through the senses (Severiano-Pérez, 2019; Stone and Sidel, 2004;
Rousset and Martin, 2001). In this regard, Cordero-Bueso (2013)
mentioned that sensory studies could be carried out with untrained
judges (Hedonic Tasting) and in this case, consumers who frequently
consume cookies were chosen.
The sensory analysis technique has been used in several studies
around the world to evaluate innovative products before launching
them on the market, particularly those foods modied in the traditional
way, adding healthier elements or ingredients to make a change in
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Sánchez-Toledano et al. Rev. Fac. Agron. (LUZ). 2023 40(3): e234030
3-7 |
consumer behavior, for example, in Mexico: mesquite our cookies
(Prosopis spp.) (De La Cruz Silva et al., 2021). In this context, the
objective of this study was to evaluate the acceptance of cookies
made from bean our by consumers in Zacatecas, Mexico.
Materials and methods
Preparation of bean-based cookies
Four cookie formulations were developed in dierent bean our/
wheat our (w/v) ratios as described in table 1. The bean variety used
was Pinto Saltillo grown at INIFAP Zacatecas Experimental eld.
Table 1. Cookie formulations made with bean our.
Ingredient
80/20
(Sample 793)
90/10
(Sample 925)
90/10 walnut
(Sample 873)
100 % beans
(Sample 052)
Bean our 80 g 90 g 90 g 100 g
Whole
wheat our
20 g 10 g 10 g 0 g
Oatmeal 100 g 100 g 100 g 100 g
Margarine 75 g 75 g 75 g 75 g
Water 50 mL 50 mL 50 mL 50 mL
Pecan nut 0 g 0 g 24 g 0 g
Vanilla 10 mL 10 mL 10 mL 10 mL
Baking
powder
1 g 1 g 1 g 1 g
Salt 0.75 g 0.75 g 0.75 g 0.75 g
Cinnamon 0.75 g 0.75 g 0.75 g 0.75 g
Stevia 0.75 g 0.75 g 0.75 g 0.75 g
*Quantities to make 34 cookies of 15 g each.
The rst step for the preparation of the cookies was the cleaning
of the bean, it was washed with running water, rinsed with puried
water, and dried in a laboratory stove (Bosch Brand) at 60 °C for
a week in order not to subject the bean to a severe heat treatment.
Next, the bean was processed in the pilot plant of the Zacatecas
Experimental Field of INIFAP with a stone mill and, once the our
was obtained, it was hermetically stored in a cool, dry place protected
from light until its use.
In a bowl, the margarine was melted in a bain-marie, and stevia
powder was added until it was homogeneously incorporated. To
this mixture, beans, whole wheat, oats, baking powder, cinnamon,
and pecan nut ours were added. In another container, salt was
dissolved in water and added to the mixture along with the vanilla. All
ingredients were mixed manually until a homogeneous mixture was
obtained. Subsequently, the mixture was left to stand for 30 minutes
in refrigeration. Once the time had elapsed, the mixture was removed,
and with the help of 3.4 cm molds the dough was cut to form the
cookies. They were placed on a stainless steel tray previously greased
with margarine and baked in a stove (Bosch Brand) at 185 ± 2 °C for
40 minutes (gure 1). Finally, the cookies were taken out of the oven,
allowed to cool to room temperature, and packaged in previously
identied cellophane bags. Once the cookies were prepared, they
were nutritionally assessed using the methods described in the AOAC
(2002): moisture (method 925.23), ash (method 945.46), proteins
(method 920.105), and fats (method 920.39).
Figure 1. Cookies made with bean our.
Empirical application
The instrument used for the research was a face-to-face consumer
survey conducted in Zacatecas, Mexico, during the months of June and
July 2018. The questionnaire used consisted of 17 closed questions.
The questions were divided into three sections that allowed to obtain
relevant consumer information: 1) knowledge of the product, 2)
sensory analysis, and 3) socio-demographic characteristics. Initially,
the instrument was validated with a pilot sample of consumers (n =
20) to measure the consistency and reliability of the questions through
the correlation of the items according to the procedure of Hair et al.
(1999).
Sampling was performed using the nite populations’ formula
with a signicance level of 95% and a maximum margin of error of
5 % (Grande and Abascal, 2014; Cochran, 1980). Population data
were obtained from the National Institute of Statistics and Geography
(INEGI, 2020). A total of 398 consumers stratied by age and
interested in evaluating bakery products participated.
Consumers assessed, in a blind condition, the acceptability of the
four individual samples of cookies. Samples were labeled with three-
digit random numbers according to William’s Latin square design
method (Table 1) (Kwon and Ju, 2018). To assess the acceptance of the
participants, extrinsic attributes (appearance, color, size, and aroma)
and intrinsic attributes (texture, avor, softness, and consistency)
were used. The samples were presented randomly, following a
complete and balanced block design to avoid the bias produced by
the eect of the order of presentation of the samples (Di Monaco
et al., 2004); In addition, consumers rinsed their mouths with water
between samples. Each consumer scored acceptability using a scale
from 1 to 9 (1: “I dislike it extremely”, 2: “I dislike it very much”, 3:
“I dislike it moderately”, 4: “I dislike it slightly”, 5: “I neither like it
nor dislike it”, 6: “I like it slightly”, 7: “I like it moderately”, 8: “I like
it very much”, 9: “I like it extremely”).
Data were analyzed with multivariate techniques, in particular,
multidimensional scaling (MDS) (Malhotra, 2008) through the
ALSCAL procedure of SPSS Statistics (version 21) (Carbonell et al.,
2008).
Results and discussion
Description of the sample
The sample of individuals surveyed consisted of 63.7 % women and
32.7 % men. Age was concentrated between 20 and 24 years (16.5 %),
followed by individuals aged between 20 and 24 years (14.3 %). However,
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the sample included people with greater academic preparation than
that manifested at the population level (36.1 %). Gender and age
variables were correlated with ocial population statistics (INEGI,
2020) (table 2).
Table 2. Sociodemographic characteristics of the sample and its
national correlation.
Characteristics
of the sampled
population
Sample
(n= 398)
(%)
Population of the Mexican Republic (%)
Age
15-19 years 9.9 15-19 years 9.0
20-24 years 14.3 20-24 years 14.6
25-29 years 6.5 25-29 years 13.0
30-34 years 11.4 30-34 years 12.5
35-39 years 11.6 35-39 years 12.3
40-44 years 9.7 40-44 years 10.3
45-49 years 8.0 45-49 years 8.7
50-54 years 7.5 50-54 years 7.5
55-59 years 8.0 55-59 years 5.7
60-64 years 9.0 60-64 years 4.6
Gender
Female 63.7 Female 51.2
Male 32.7 Male 48.8
Level of education
Primary 11.1 Primary 28.1
Secondary
school
20.3 Secondary school 23.2
High school 24.9 High school 18.9
University 36.1 University 13.1
Graduate 3.9 Graduate 8.0
*Source INEGI, 2020.
Regarding the knowledge they expressed about commercial
cookies, 94.9 % of respondents have bought this product, so they
evaluated a known product. As for the frequency of consumption,
33.1 % of respondents consume it at least once a week, followed by
twice a month with 24.3 %. The consumption of cookies in Mexico is
frequent because cookies are considered a food to eat between meals
and not so much as a snack. According to data from CONEVAL
(2023) in Mexico, 86 out of every 100 people buy and consume
cookies in the corner or convenience store, which is why in the last
ve years (2016-2020) the production of breadmaking wheat grew
3.7 % at an annual rate (Fideicomisos Instituidos en Relación a la
Agricultura, 2021).
The cookie market in Mexico is divided into convenience cookies
(e.g. Gamesa, Nabisco, Lara, and Marinela), those consumed as
a gratication and gift (Mac’Ma, Marian), and, to a lesser extent,
imported cookies. However, for consumers who seek to consume
healthy products, nutritional bars, and cookies can be an alternative
purchase.
Forty-one-point-two percent of consumers say they do not
usually look at the product label, followed by 33.6 % who always
read the label of the products they buy. Food labeling establishes a
means of communication between producers and consumers. Food
labels provide nutritional information, size or portion, ingredients,
and expiration date (FAO, 2007). In this way, 58 % of consumers
mentioned that they prefer to buy cookies in supermarkets, followed
by traditional stores (on the corner) with 33.6 %.
Nutritional value of bean cookies
The nutritional quality of a food is directly related to its chemical
composition. Table 3 shows the chemical composition of the cookie
made from bean our and a commercial cookie (with oatmeal, vanilla,
and sugar-free).
Table 3. Chemical composition of the cookie made from bean
our and commercial cookie.
Sample Moisture Ashes Proteins Grease
Cookie made
from bean our
3.23 ± 0.26
a
2.51 ± 0.02
a
9.65 ± 0.49
a
3.93 ± 0.61
b
Commercial
cookie
2.65 ± 0.13
b
1.80 ± 0.16
b
5.66 ± 0.11
b
9.59 ± 0.07
a
*Results are presented as the mean ± standard error of two experiments with two
repetitions each. Dierent letters between samples indicate signicant dierences
(Tukey α=0.05).
As expected, bean our presented more protein, ber, and lower
fat content. Likewise, bean our-based cookies had more protein (9.6
%) and less fat (3.93 %) than commercial cookies (Cruz-Bravo et al.,
2015).
Sensory analysis of cookies made from bean our
The results of multidimensional scaling showed a good t between
the model and the data; two dimensions best explained the spatial
distribution with a stress index of 0.057, according to the suggestion
of Kruskal (1964).
The analysis graphically showed the preference of attributes by
type of cookie (gure 2).
Regarding sample 793, the results indicated that the best valued
attribute was size and the least accepted for that cookie was avor.
Regarding sample 925 the most important attributes were size and
aroma, on the contrary, the least important attribute was sweetness.
However, the sweetness of cookie 052 was the attribute best
appreciated by consumers. With respect to sample 873, sweetness,
texture, color, avor, and consistency were the most relevant
attributes. These ndings are similar to those of other research (De La
Cruz Silva et al., 2021; Guzmán et al., 2009), in which participants
mentioned that the attribute avor is usually the most important.
Overall, in food acceptance studies, avor remains the most
important factor (Kim et al., 2020; Kim et al., 2018; Mai and Homan,
2012). In addition, when participants know the health benets of the
product they are testing, they rate it with a better score and mention
that the probability of choosing it for their next purchases is higher
(Buhrau and Ozturk, 2018).
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5-7 |
-1.5 -1.0 -0.5 0.0 0.5 1.0 1.5
Texture
Consistency
Sweetness
Flavor
Color
Appearance
I
II
III
IV
Cookie 873
-1.5 -1.0 -0.5 0.0 0.5 1.0 1.5
-1.5
-1.0
-0.5
0.0
0.5
1.0
1.5
2.0
Texture
Consistency
Sweetness
Flavor
Aroma
Color
Appearance
Size
I
II
III
IV
Cookie 052
Global acceptability of cookies made from bean our
The results of the MDS showed that the cookie with the possibility
of positioning itself quickly in the market, due to consumer acceptance,
was cookie 873 (gure 3; quadrant I) containing 90 % bean our,
10 % whole wheat our and walnut. Consumers gave it the highest
score on sensory acceptability and physical appearance. Samples 925
and 798 (gure 3; quadrant IV) were accepted primarily for their
physical appearance. However, cookie 052 (gure 3; quadrant II),
which contained 100 % bean our was associated with better sensory
attributes.
Therefore, one of the beliefs that was broken in this study using
tastings with consumers was that healthy or functional products
can have a palatable taste on the palate. This contributes to the
commercialization of food, consumers are increasingly aware and
concerned about their well-being and seek options that meet this need
(De La Cruz Silva et al., 2021; Mai and Homan, 2012; Raghunathan
et al., 2006).
The multivariate approach distinguished three main groups of
cookies (quadrant I, II, and IV), which means an acceptance of the
dierent attributes. It is evident that certain aspects must be improved
to achieve greater acceptance and a sustainable competitive advantage
as mentioned by Porter (2007). However, there was no cookie that
displeased them in all aspects (quadrant III), so it is possible to
implement marketing strategies that allow achieving a positioning
Figure 2. Relevant attributes for consumers about cookies made from bean our.
against the rest of the substitute products in the market (Kotler and
Gertner, 2002).
Figure 3. Two-dimensional representation of the acceptance of
cookies made with bean our.
-1.5
-1.0
-0.5
0.0
0.5
1.0
1.5
2.0
Texture
Consistency
Sweetness
Flavor
Aroma
Color
Size
IV
I
II
III
Cookie 793
Texture
Consistency
Sweetness
Flavor
Aroma
ColorAppearance
Size
I
II
III
IV
Cookie 925
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6-7 |
In this regard, Teixeira and Rodrigues (2021) indicated that
modern consumer lifestyles and expectations drive the market to use
new processing methods and technologies to deliver fast, nutritious,
and sensory accepted products (Saldaña et al., 2021). On the other
hand, De Oliveira et al. (2022), mentioned that sensory enjoyment is
vital for the well-being and memory of the consumer in the short and
long term.
However, the preference for innovative products that benet
health is related to the nancial capacity and educational level of
consumers, as this is greater, the interest in acquiring food increases
in quantity and quality of nutrients (Realini et al., 2022; Ceballos
and Guadarrama, 2020). Similarly, the social aspect, that is, the group
of people with whom the consumer relates is a clear inuence in the
search for new foods (Sobal and Bisogni, 2009). It is important to note
that the success of any new product depends on objective and subjective
consumer acceptance and technical skills (Dang et al., 2018).
Conclusions
Although cookies made from bean our are considered a new food,
a high evaluation in attributes is observed. However, it is necessary to
pay attention to the attributes with less preference (lower score) and
perform the necessary tests to improve them, using a lower proportion
of bean our and other nutritious ingredients in its preparation can
improve its acceptance by consumers. These ndings can be used to
improve the organoleptic quality of cookies and provide basic data
to expand the consumer market, due to their nutritional and sensory
quality.
The extrapolation of the data from this study should be carried
out with caution because the valued foods respond to a specic
geographical segment.
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