Nutritional and sensory analysis and Glycemic Index of snacks made with plant-based protein sources
DOI:
https://doi.org/10.32870/jbf.v5i9.92Keywords:
legumes, Glycaemic Index, sensory analysis, snackAbstract
Snack consumption has increased primarily due to their low cost. These products are typically made with refined flours, salt, sugars, and fats, resulting in high energy density and low protein content, which can contribute to the development of obesity, malnutrition, and dyslipidemia. The incorporation of legumes into snacks enhances their content of dietary fiber, protein, micronutrients, and biofunctional compounds with potential health benefits. Moreover, plant-based proteins can partially replace animal proteins, thereby promoting sustainability. The aim of this study was to formulate, determine the nutritional composition, perform sensory analyses, and determine the Glycemic Index (GI) of snacks made with corn, beans, and chickpeas. In the first stage, three types of chip-like snacks were formulated and analyzed nutritionally, each with two versions, made with chickpea paste, bean paste, and corn flour. In the second stage, sensory evaluation was carried out using consumer acceptance tests (hedonic and preference tests). The snack with the highest score in the hedonic satisfaction test was selected for GI determination. Overall, protein content ranged from 12.59% to 15.07%, with statistically significant differences in multiple comparisons (p = 0.0001). In the satisfaction test, four out of six snacks received average scores corresponding to the “I like it” category, with no significant differences by sex or overall average. In the preference test, the bean-corn-chili (FMCH) snack was the most preferred in its category (67.74%). This same snack showed a GI of 40.93, classified as low. These results support the use of legumes as functional ingredients in the development of consumer-acceptable snacks with low GI, offering a healthy and sustainable alternative to conventional ultra-processed products.
Downloads
References
Aburto, T. C., Pedraza, L. S., Sánchez-Pimienta, T. G., Batis, C., y Rivera, J. A. (2016). Discretionary foods have a high contribution and fruit, vegetables, and legumes have a low contribution to the total energy intake of the Mexican population. The Journal of Nutrition, 146(9), 1881-1887. https://doi.org/ 10.3945/jn.115.219121
Aguilar, L. J., Monroy, L. M., y Aguilar, L. E. (2019). Aceptación del sabor de un snack saludable adicionado con harina de soya utilizando la prueba de umbral de detección. FACE, 19(1), 16–26. https://doi.org/10.24054/face.v19i1.484
Anzaldúa-Morales, A. (1994). La evaluación sensorial de los alimentos en la teoría y en la práctica. Acribia.
AOAC International. (1995). Official methods of analysis of AOAC International (16a ed.). AOAC International.
Boye, J., Zare, F., y Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43(2), 414–431. https://doi.org/10.1016/j.foodres.2009.09.003
Brouns, F., Bjorck, I., Frayn, K. N., Gibbs, A. L., Lang, V., Slama, G., y Wolever, T. M. S. (2005). Glycaemic index methodology. Nutrition Research Reviews, 18(1), 145–171. https://doi.org/10.1079/NRR2005100
Burgos, D. C., Opazo-Navarrete, M., Wandersleben, T., Soto, A. M., Barahona, T., y Bustamante, M. (2019). Chemical and nutritional evaluation of protein-rich ingredients obtained through a technological process from yellow lupin seeds (Lupinus luteus). Plant Foods for Human Nutrition, 74(4), 508–517. https://doi.org/10.1007/s11130-019-00768-0.
Contreras, J., Herrera-González, A., Arrizon, J., Lugo-Cervantes, E., y Mojica, L. (2020). Mexican endemic black bean phenolic extract antioxidant and anti-inflammatory potential. Current Developments in Nutrition, 4, nzaa045_015. https://doi.org/10.1093/cdn/nzaa045_015
Cumo, C. (2015). Foods that changed history: How foods shaped civilization from the ancient world to the present (1a ed.). ABC-CLIO.
Cutullé, B., Berruti, V., Campagna, F., Colombaroni, M., Robidarte, M. S., Wiedemann, A., y Vázquez, M. (2012). Desarrollo y evaluación sensorial de galletitas de jengibre con sustitución parcial de harina de trigo por harina de arroz y lenteja (Gallentinas). Diaeta, 30(138), 25-31. https://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1852-73372012000100004
Espinosa-Manfugás, J. (2007). Evaluación sensorial de los alimentos. Editorial Universitaria.
Flores-Navarrete, D. S. (2018). Obtención de harina de plátano verde tipo HARTÓN (Musa AAB) precocida y fortificada [Tesis de maestría, Universidad Central del Ecuador]. http://www.dspace.uce.edu.ec/handle/25000/16340
Fonseca, B. V., Magaña, C. R., Ruíz, M. A., Pineda, J. E., Virgen, C. A., y Váldes, E. H. (2018). Formulación, análisis nutrimental y sensorial de productos de panadería a base de una mezcla cereal-leguminosa (Phaseolus vulgaris y Lupinus albus) en México. Archivos Latinoamericanos de Nutrición, 68(3), 247-257. https://doi.org/10.37527/2018.68.3.007
Fonseca-Bustos, V., Márquez, C., Ulloa, N., López, M. A., y Valdés Miramontes, E. H. (2019). Preferencia y grado de satisfacción de productos panaderos con una mezcla cereal-leguminosa en adultos de Chile. Archivos Latinoamericanos de Nutrición, 69(2), 107-112. https://doi.org/10.37527/2019.69.2.005
Golovinskaia, O., y Wang, C. (2023). The hypoglycemic potential of phenolics from functional foods and their mechanisms. Food Science and Human Wellness, 12, 986-1007. https://doi.org/10.1016/j.fshw.2022.10.020
Granito, M., Pérez, S., y Valero, Y. (2014). Calidad de cocción, aceptabilidad e índice glicémico de pasta larga enriquecida con leguminosas. Revista Chilena de Nutrición, 41(4), 425-432. http://doi.org/10.4067/S0717-75182014000400012
Gulisano, A., Alves, S., Martins, J. N., y Trindade, L. M. (2019). Genetics and breeding of Lupinus mutabilis: An emerging protein crop. Frontiers in Plant Science, 10, 1-13. https://doi.org/10.3389/fpls.2019.01385
Islas-Rubio, A. R., Calderon, A. M., Molina-Jacott, L. E., Granados-Nevarez, M., y Vazquez-Lara, F. (2014). Development and evaluation of a nutritionally enhanced multigrain tortilla snack. Plant Foods for Human Nutrition, 69(2), 128-133. https://doi.org/ 10.1007/s11130-014-0408-y
Jenkins, D. J. A., Kendall, C. W. C., Augustin, L. S. A., Mitchell, S., Sahye-Pudaruth, S., Blanco Mejia, S., Chiavaroli, L., Mirrahimi, A., Ireland, C., Bashyam, B., Vidgen, E., de Souza, R. J., Sievenpiper, J. L., Coveney, J., Leiter, L. A., y Josse, R. G. (2012). Effect of legumes as part of a low glycemic index diet on glycemic control and cardiovascular risk factors in type 2 diabetes mellitus. Archives of Internal Medicine, 172(21), 1653. https://doi.org/10.1001/2013.jamainternmed.70
Jiménez, A. (2018). Elaboración y evaluación del valor nutrimental, nutracéutico y sensorial de una barra horneada de frijol (Phaseolus vulgaris L.) y avena (Avena sativa) [Tesis de maestría, Universidad Autónoma de Querétaro].
Khoza, M., Kayitesi, E., y Dlamini, B. C. (2021). Physiochemical characteristics, microstructure and health promoting properties of green banana flour. Foods, 10(2894). https://doi.org/10.3390/foods10122894
Mendoza-Jiménez, Y., Eusebio-Moreno, J., Álvarez-García, R., Abreu-Corona, A., Vergas-Hernández, G., Téllez-Jurado, A. y Tovar-Jiménez, X. (2018). Actividad antioxidante de los hidrolizados proteicos del frijol común (Phaseolus vulgaris) cv negro primavera-28 y flor de durazno. Biotecnia, 20(2), 25-30. https://doi.org/10.18633/biotecnia.v20i2.594
Muñoz de Chávez, M. (2014). Tablas de uso práctico de los alimentos de mayor consumo (3.ª ed.). McGraw Hill Interamericana.
Ndife, J., Kida, F., y Fagbemi, S. (2014). Production and quality assessment of enriched cookies from whole wheat and full
fat soya. European Journal of Food Science and Technology, 2(1), 19-28.
Padilla, P. J., y Secchi, C. (2019). Índice glucémico de tostadas de maíz nixtamalizadas ecológicamente. Actualidades en Nutrición, 20(3), 88-93. https://www.revistasan.org.ar/pdf_files/trabajos/vol_20/num_3/RSAN_20_3_88.pdf
Pihlanto, A., Mattila, P., Mäkinen, S. y Pajari, A.M. (2017). Bioactivities of alternative protein sources and their potential health benefits. Food & Function, 8(10), 3443–3458. https://doi.org/10.1039/C7FO00302A
Preedy, V., Watson, R., y Patel, V. (2011). Flour and breads and their fortification in health and disease prevention. Elsevier Inc. https://doi.org/10.1016/C2009-0-30556-5
Rochín-Medina, J.J., Ramírez, K., Rangel-Peraza, J.G. y Aguayo-Rojas, J. (2018). Incremento del valor nutrimental, actividad antioxidante y potencial inhibitorio de ?-glucosida en brownies a base de leguminosas cocidas. Archivos Latinoamericanos de Nutrición, 68(2). https://doi.org/10.37527/2018.68.2.007
Soler, N., Castillo, O., Rodriguez, G., Perales, A., y Gonzalez, A. (2017). Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijol. Archivos Latinoamericanos de Nutrición, 67(3), 1-11. https://www.alanrevista.org/ediciones/2017/3/art-8/
Torres-González, M.P., Jiménez-Munguía, M.T. y Bárcenas-Pozos, M.E. (2014). Harinas de frutas y/o leguminosas y su combinación con harina de trigo. Temas Selectos de Ingeniería de Alimentos, 8(1), 94-102.
Viviant, V. (2007). Snacks saludables, una novedosa tendencia. La Alimentación Latinoamericana, 1, 1-4.
Zambrano, R., Granito, M., y Valero, Y. (2013). Respuesta glicémica al consumo de una barra de cereales-leguminosa (Phaseolus vulgaris) en individuos sanos. Archivos Latinoamericanos de Nutrición, 63(2), 134-141. https://www.alanrevista.org/ediciones/2013/2/art-4/
Zhu, F., Du, B., y Xu, B. (2018). Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review. Critical Reviews in Food Science and Nutrition, 58(8), 1260–1270. https://doi.org/10.1080/10408398.2016.1251390
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
