Physicochemical, nutritional, and sensory properties of ready-to-eat whole grain bean snacks

Ready-to-eat snacks are convenient food that can be an interesting nutritious alternative for consumers, serving as a protein source and gluten-free option. The nutritional and physicochemical characterization of snacks from different bean varieties is essential to identify those with the best nutritional value, techno-functionality and sensory properties. This study evaluated the physicochemical, nutritional and sensory properties of four snacks produced from extruded beans: black (BB), red (RB), carioca (CB) and cowpea (CW). Extrusion reduced final viscosity peaks of the snack flours compared to raw bean flours. BB presented the highest content of ash, potassium, calcium, and manganese. RB highlighted in iron content, antioxidant capacity, and phenolic compounds. CB showed the highest sodium content and CW the highest carbohydrate, protein and zinc content. No condensed tannin content was detected in all snacks. Color analysis revealed that BB had darker coloration, reflected in lower lightness (L*), RB presented a higher red coordinate (a*) and CB a higher yellow coordinate (b*). In relation to texture, no difference in special rupture frequency was observed among snacks. However, CW snacks showed higher apparent density, lower longitudinal expansion index and CW showed lower water absorption and water solubility index compared to the others. Sensory evaluation showed no significant differences among the bean snacks. Regarding purchase intention, all snacks showed a score higher than the average. Thus, ready-to-eat expanded whole grain bean snacks showed good physicochemical and nutritional properties, varying according to bean cultivar. These findings highlight their potential as a nutritious and functional alternative for consumption.