Descriptive sensory characteristics of no-flatulence pinto bean

Raw pinto bean flour contained 0.38% raffinose and 3.34% stachyose on a dry weight basis. Bean flour was heated at 100C or 115C for 25 min, and then treated with crude α-galactosidase (60 Gal U/mL) produced by Aspergillus awamori NRRL 4869. Crude enzyme completely hydrolyzed raffinose oligosaccharides in pinto bean flour and bean paste after 2 h treatment. Lipoxygenase and trypsin inhibitor activity were greatly inhibited (P < 0.05). Descriptive analysis showed that color, raw beany off-flavor, bitterness and astringency of pinto bean paste increased significantly (P < 0.05) after the enzymatic treatment. There were no significant changes in stickiness, cooked bean aroma, nutty flavor, and sweetness of control pinto bean paste and enzymatic-treated bean paste. © 2009 Wiley Periodicals, Inc.