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Technological processing of Phaseolus vulgaris and Morus alba leaves to create a new nutritional food product for individuals with diabetes

cris.virtual.author-orcid0000-0003-2600-8935
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidc142ede6-209f-4499-abc4-64cfd81f296f
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enNutritionists found beans still rarely consumed in Western diet, despite its high nutritional value was proven and recommended by authorities. The study aimed to propose a simple and effective way of manufacturing a new common bean-based product targeted to diabetics. The key components, including important protein (common beans) and antidiabetic (white mulberry) sources, were carefully selected due to their proven properties. The formulated product underwent extensive analysis: composition, sensory and structure attributes, antioxidant and anti-enzymatic activity showing its antidiabetic potential. Additionally, the proposed label information was presented. The results demonstrate that the proposed blend of ingredients yields a product of exceptional nutritional value, with significant levels of both soluble and insoluble dietary fibers (36.66–48.49%) and proteins (21.22–18.25%). Furthermore, the product exhibits notable antiradical and anti-enzymatic properties. Through precise control of ingredient proportions, conventional raw materials can be fortified with a diverse array of plant-based sources renowned for their health benefits, while maintaining a palatable taste for consumers. The designed product, a savory snack with added bioactive compounds, represents an interesting option for consumers, holding promise as a potential dietary option with low glycemic index (40) for diabetics (anti-glucosidase activity ranged 66.72–70.66%). This study emphasizes the potential of plant-protein-rich foods in offering health-promoting benefits and further supports the use of common beans and natural antidiabetic agents in developing innovative food products.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorPrzeor, Monika
dc.contributor.authorAhmed, Naglaa M.
dc.date.access2025-09-15
dc.date.accessioned2025-09-15T07:10:51Z
dc.date.available2025-09-15T07:10:51Z
dc.date.copyright2024-11-19
dc.date.issued2024-11-19
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,9
dc.description.points140
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.1038/s41598-024-80373-7
dc.identifier.issn2045-2322
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4772
dc.identifier.weblinkhttps://www.nature.com/articles/s41598-024-80373-7
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofScientific Reports
dc.relation.pagesart. 28686
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enCommon bean
dc.subject.enMulberry
dc.subject.enDiabetes mellitus
dc.subject.enFood quality
dc.subject.enAntioxidants
dc.subject.enherbal raw materials
dc.subject.plfasola zwyczajna
dc.subject.plmorwa
dc.subject.plcukrzyca
dc.subject.pljakość żywności
dc.subject.plprzeciwutleniacze
dc.subject.plsurowce ziołowe
dc.titleTechnological processing of Phaseolus vulgaris and Morus alba leaves to create a new nutritional food product for individuals with diabetes
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume14