Corpus ID: 44885280

Sensory and Nutritional Attributes of Black Bean

@inproceedings{Uruakpa2016SensoryAN,
  title={Sensory and Nutritional Attributes of Black Bean},
  author={Uruakpa},
  year={2016}
}
Legumes can replace fat in baked food products. Recent obesity epidemic justifies the focus on lower calorie baked product options. The use of black beans as fat replacer reduces total kcal, fat content, and improves nutritional quality of baked foods. Black beans were chosen due to their dark color which blends well with the color of brownies. This study aims to determine the taste, mouthfeel, aroma, appearance, overall acceptability, and nutrient composition of brownies made with black bean… Expand
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