Innovative foods with red bean flour: A sensory and economic analysis
DOI:
https://doi.org/10.21831/jcte.v1i2.636Keywords:
Culinary product, red bean, sensory test, substitution flourAbstract
Red beans are a food ingredient with limited applications and short shelf life. Given their rich nutritional profile, including high protein, fiber, and essential micronutrients, red beans serve as a valuable alternative ingredient in addressing nutritional deficiencies and promoting food security through the development of accessible and versatile food products. The aims of this study were developing the application of red bean flour as an alternative ingredient in food products, identify substitution formulas of red bean flour in food products that are acceptable to validators and panelists, evaluate consumer acceptance of the developed food products, and determine the selling price of the innovative food products as an outcome of the development process. The research method used was Research and Development (Define, Design, Develop, and Disseminate). This study resulted in 2 innovation products: Redbean Rollcake Pizza (Rebelliza) and Redbean Garlic Star (Rebegas) with 50% substitution of red bean flour, respectively. Sensory test was conducted by a team of experts (validators) and 30 semi-trained panelists consisting of students. The sensory attributes evaluated in the acceptance test included flavor, color, texture, and taste. Following the testing phase, the products were disseminated to the general public. The final results indicated that both products were well-received by the public. This research highlights the potential of red bean flour to enhance food security and improve nutritional diversity by offering sustainable and affordable alternatives to traditional ingredients.
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