Mezclas legumbre/cereal por fritura profunda de maiz amarillo y de tres cultivares de frejol para consumo "snack" / Deep frying snack product of legume/cereal mixture based on corn and three varieties of beans

To increase legume consumption and give a better protein quality in the snack products, mixtures of fried beans-corn were formulate in different proportions: 60:40 (A); 50:50 (B) and 40:60 (C). Fried corn used in mixtures was previously soaked in a predetermined solution (NaOH/EDTA) and then blanched. Three beans varieties (Pinto 114, Suave 85 and Tórtola Inia) were mixed with fried yellow dent corn in the above described proportions, obtaining nine mixtures whose physical, chemical and sensorial characteristics were evaluated. The mixtures were very homogeneous in all the analyzed characteristics. The protein content for the A mix was the greatest, nevertheless the sensorial analysis showed the last acceptance. The moisture content and water activity of these mixtures was low assuring a good microbiological stability under storage conditions. The protein contribution of each species in different prepared mixtures determined the selection of the best cereal/legume mix. From a nutritional stand point the best results were obtained when the 50 of protein was supplied by bans and the 50 by corn. From the mixtures tried in this study, mix C with bean Pinto 114 one closed to the recommended conditions. Nevertheless, for each cereal/legume mix, the best proportion was C, due to its better acceptability, even though it had less nutritional value.

Elaboración y caracterización de frejoles fritos tipo "snack" cultivar Pinto 114, Suave 85 y Tórtola Inia / Processing and characterization of fried beans varieties Pinto 114, Suave 85 and Tórtola Inia

The objective of this study was develop a snack product based on fried beans. For this purpose, three bean varieties were used: Pinto 114, Suave 85 and Tórtola Inia. The beans were treated with two soaking solutions, EDTA disodium salt and a mixture of NaOH/water, to determine if they had some effect on the product's final quality. On the other hand, before the beans were fried, some grains were given thermal treatment (blanched), leaving the other ones without this process (raw); this also had an effect on the final quality of the fried beans. Physical, chemical and sensory characteristics of the final fried products were determined. For three beans varieties, the blanched products had higher water content, higher oil absorption, lower protein content and larger water activity. The soaking solutions had no effect on the quality of manufactured products. The sensory analysis determined that the best treatment for Pinto 114 and Tórtola Inia was NaOH/water-raw grain, and EDTA raw grain for Suave 85.