Vegan bean-based product enriched with microgreens: chemical, antioxidant, and sensory evaluation
Main Article Content
Keywords
Carotenoids; CATA method; Phaseolus vulgaris L.; Phytates; Phytochemical composition; Peptides
Abstract
Beans (Phaseolus vulgaris L.) are an excellent raw material for developing vegan and gluten-free products because of their high content of proteins, dietary fiber, and bioactive compounds. This study aimed to evaluate the chemical composition, antioxidant capacity, and sensory properties of a fermented Tetovac (var.) bean-based product enriched with different microgreens and spices. Notable differences in phytochemical profiles were observed depending on the type of microgreens used. The contents of total phenolics and carotenoids (fresh weight basis) were highest in the sample with radish microgreens and saffron (1.178 mg GAE/g and 47.56 µg/g, respectively), whereas the highest total flavonoid content was recorded in the sample with pea microgreens (5.243 mg RE/g). In contrast, soluble sugar contents did not differ significantly among the samples (P > 0.05). Phytate content decreased in most samples, compared to the control (P < 0.05). Analysis of the protein profile of the sample containing pea microgreens during different storage periods revealed an increase in total protein content, particularly in the fraction of small proteins and peptides. Flavor intensity, sourness, bitterness, and firmness increased gradually during storage. Sensory evaluation revealed that samples containing basil and chive microgreens achieved high overall acceptability and purchase intention, whereas samples with radish microgreens were less acceptable due to pronounced bitterness and sourness.
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