Development of sweet corn and red beans-based low-glycemic index flakes

Daniels, Evan; Faridah, Didah Nur; Wulandari, Nur

doi:10.1590/1981-6723.014823

Brasil

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ORIGINAL ARTICLE • Braz. J. Food Technol. 27 • 2024 • https://doi.org/10.1590/1981-6723.014823 linkcopy

Development of sweet corn and red beans-based low-glycemic index flakes

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as sweet corn (Zea mays saccharata Sturt) with a glycemic index 36 and red beans (Phaseolus vulgaris L.) with 26. However, these products exhibited weaknesses, including low crunch resistance in milk, lack of consideration for consumer sensory acceptance, and unverified glycemic index values. Therefore, this research aimed to (1) enhance the crunch resistance of instant flakes in milk; (2) evaluate the physical and sensory characteristics of instant flakes products; and (3) determine the glycemic index value of instant flakes products based on the best formula from the sensory tests. Five formulas were developed based on the proportion of red beans to sweet corn (formulas 1 to 5), respectively 80:120, 90:110, 100:100, 110:90, and 120:80. The color of all formulas of flakes tended to be similar (dominant yellow). The crunch resistance in milk exceeded 2 minutes, predominantly influenced by the red bean portion. Sensory profile from consumer preferences indicated that the intensity of the attributes such as yellowish-brown color, sweet aroma, salty taste, savory taste, savory aftertaste, burned taste, sandy texture, hard texture, dry aftertaste, sticky aftertaste needed to be reduced when serving flakes with milk. Formula 3 emerged as the optimal formula based on sensory profile and red bean proportion, exhibiting a low glycemic index value of 28.

Keywords: Diabetes mellitus; Flakes; Glycemic index; Product development; Red bean; Sensory profile; Sweet corn

Highlights

• Beans and corn were used to develop an instant product with a low glycemic index

• Optimal formula based on sensory profile and red bean proportion exhibited a low glycemic index value of 28

Formulas (red beans: sweet corn)	Color Parameter
Formulas (red beans: sweet corn)	L*	a*	b*	C*	°Hue
F1 (80:120)	48.65 ± 2.36^c	12.14 ± 1.22^a	32.93 ± 1.55^b	35.11 ± 1.62^b	69.77 ± 1.84^b
F2 (90:110)	43.09 ± 2.35^b	13.81 ± 1.54^c	32.03 ± 1.28^b	34.91 ± 1.38^b	66.69 ± 2.40^a
F3 (100:100)	44.62 ± 2.66^b	13.31 ± 1.27^bc	31.74 ± 1.35^b	34.43 ± 1.41^b	67.26 ± 2.01^a
F4 (110:90)	42.28 ± 3.65^b	12.15 ± 1.24^a	29.97 ± 1.98^a	32.34 ± 2.25^a	67.97 ± 1.15^a
F5 (120:80)	39.78 ± 2.52^a	12.5 ± 1.23^ab	29.22 ± 1.64^a	31.79 ± 1.81^a	66.85 ± 1.77^a

Formulas	Time until it is delicious to consume (minutes)	Time until it breaks down (minutes)	Hardness (gf)
F1 (80:120)	2.42 ± 0.02^a	4.55 ± 0.02^a	997.83 ± 100.82^a
F2 (90:110)	4.05 ± 0.02^b	5.22 ± 0.01^b	1239.21 ± 45.23^b
F3 (100:100)	4.41 ± 0.02^c	6.06 ± 0.02^c	1426.15 ± 47.26^c
F4 (110:90)	5.05 ± 0.01^d	6.40 ± 0.02^d	1574.16 ± 35.47^d
F5 (120:80)	5.55 ± 0.02^e	6.57 ± 0.02^e	1756.61 ± 58.52^e

Color	Aroma	Flavor	Texture	Aftertaste	Need state
Yellowish brown	Corn	Corn	Sandiness	Sweet	Health maintenance
Reddish brown	Red bean	Red bean	Crispy	Savory	Energy
Brownish yellow	Sweet	Sweet	Hard	Dry	Satiate
	Roasted	Sour		Sticky
	Burned	Savory
		Roasted
		Burned

Attribute	p-value	Formula (red beans: sweet corn)
Attribute	p-value	F1 (80:120)	F2 (90:110)	F3 (100:100)	F4 (110:90)	F5 (120:80)
No added milk
Reddish brown color	0.004	0.090 (a)	0.192 (ab)	0.282 (b)	0.154 (ab)	0.282 (ab)
Red Beans Aroma	<0.0001	0.397 (a)	0.615 (b)	0.628 (b)	0.590 (ab)	0.679 (b)
Red Beans Flavor	<0.0001	0.397 (a)	0.667 (b)	0.603 (ab)	0.628 (b)	0.654 (b)
With the addition of milk
Red Beans Flavor	0.006	0.321 (a)	0.487 (ab)	0.474 (ab)	0.462 (ab)	0.551 (b)
Dry Aftertaste	0.000	0.179 (a)	0.410 (b)	0.346 (ab)	0.346 (ab)	0.436 (b)

Must-have	Does not influence	Does not harm	Must not have
No added milk
Corn Aroma	Brownish yellow color	Yellowish brown color	Hard texture
Corn Flavor	Sweet scent	Reddish brown color	Dry aftertaste
Sweetness	Roasted aroma	Burned scent
Crispy Texture	Roasted taste	Salty taste
Sweet Aftertaste		Burnt taste
		Sandiness texture
		Sticky aftertaste
With the addition of milk
Corn Aroma	Brownish yellow color	Yellowish brown bolor	Hard texture
Corn Flavor	Aroma of red beans	Reddish brown color	Dry aftertaste
Crispy Texture	Roasted aroma	Burned scent
Sweet Aftertaste	Red bean flavor	Salty taste
	Sweet flavor	Burnt taste
	Roasted taste	Sandiness texture
		Sticky aftertaste

Hedonic parameters	Panelist presentations (%)
	Formula (red beans: sweet corn)
	F1 (80:120)	F2 (90:110)	F3 (100:100)	F4 (110:90)	F5 (120:80)
Choose somewhat like, like, or very like the products
Overall	92.3	82.1	92.3	84.5	75.4
Satisfaction	88.5	78.2	89.8	84.6	74.3

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Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] Note: The same letter in the same column indicates a difference that is not significant at the 5% level.