Course:FNH200/Projects/2023/Canned Baked Beans

Introduction

Common ingredients

Nutritional value

Canning process

Storage conditions

Exam Question

FAQ

Introduction

Canned baked beans are a shelf-stable food item that is commonly found in homes around the world, and are ready for consumption right off the shelves, though they are used to cook many dishes as well. Although the beans are commonly cooked and sealed with a sweet and savory tomato sauce, there are many different flavours available. They can also have reduced sodium [10], reduced sugar [10], or contain vegetarian ingredients only [11], which can also help tend to the different dietary restrictions that different individuals may have.

Common Ingredients Found in Canned Baked Beans

Besides beans, some common ingredients you will most often come across when reading a canned baked bean label are calcium chloride and salt. Calcium chloride is a preservative and firm agent that is used to increase the bean's shelf life. It has the ability to keep mushy-prone food from losing its density. The FDA classified it as GRAS (Generally recognized as safe) and the quantity used in the can is at a minimal [7]. Although it does not raise the sodium levels in the product, it does tend to increase the saltiness. When coming across this ingredient in your canned beans, you may want to consider decreasing the amount of salt you use in your dish. With salt, many canned beans contain over 1000 milligrams of sodium per cup [8]. It is very common practice to rinse and wash beans before use, however doing this only removes a small portion of the sodium, leaving 700 milligrams still left in the beans (This amount of sodium is more than the amount of sodium contained in two large orders of fries at McDonald's!). Some other ingredients in canned baked beans are sweeteners (typically sugar, molasses, or corn syrup) and sauces/spices/seasonings (tomato sauce, mustard, onion powder, garlic powder, or paprika), oil or fat for texture, thickeners, and preservatives [12].

Nutritional Value in Canned Baked Beans

Plant-based protein is one of the notable nutritional values of canned baked beans, making it an excellent substitute for meat in plant-based diets. 1 cup of canned beans provides 15.4 grams of protein, and it is necessary for adults under 65 to consume 0.8 grams per kg of body weight. Adults above 65 require 1.0 grams per kg of body weight. Canned baked beans also contain dietary fibre which is a carbohydrate that human's can't digest, but lowers blood cholesterol levels and helps you feel full longer. 1 cup provides 15g of fibre. Beans are a prebiotic food which aid in gut health, containing compounds with anti-inflammatory and lipid-lowering properties, which reduce inflammation and levels of fat in blood, and support a diverse gut microbiome. Nitrite, which inhibits the growth and toxin production by clostridium botulinum, and common moulds and bacteria, is another ingredient in canned baked beans. Nitrite's mechanisms are not fully understood yet despite extensive research being conducted, and excessive consumption can disrupt blood and oxygen flow in the body. However, it is safe in small doses, helping to lower blood pressure and reducing the risk of heart disease. [9]

Canning Process of Commercial Canned Baked Beans [1]

The canning procedure of baked beans is a multi-step process to ensure safe, shelf-stable, and flavorful beans.

Step 1: Ingredient preparation and inspection

Ingredients, primarily navy beans, are inspected and sorted to discard any foreign materials^. Beans are then soaked and partially cooked in large stainless steel tanks.

Step 2: Sauce Preparation

Simultaneously, the sauce, typically a blend of tomato sauce, sugar, vinegar, and spices, is prepared in a separate batch process.

Step 3: Combining

The partially cooked beans are combined with the prepared sauce. The exact formula for this varies per manufacturer.

Step 4: Filling and Sealing

The sauce and bean mixture is hot filled into cans, which are typically lined with acrylic or polyester materials. The cans are then sealed immediately.

Step 5: Sterilization

To ensure the product is shelf-stable and safe to consume, the filled and sealed cans undergo a sterilization process. The cans are heated to around 115-130 °C, using a continuous retort system for a set time to kill any potential pathogens.

Step 6: Cooling and Labeling

The cans are cooled to room temperature and then labeled. This procedure guarantees a shelf-stable product that retains its flavor and nutritional value over time.

Preservatives in Canned Baked Beans

Many commercial canned baked beans utilize simple preservatives, primarily salt and sugar, to enhance taste and ensure longevity. Within the beans' sauce, the sugar, vinegar, and tomato sauce not only add flavor but also often act as natural preservatives. Additionally, some brands might incorporate additives like calcium chloride, specifically to maintain the beans' firmness over extended periods. Consequently, the nutritional content of canned beans remains relatively stable from the time of canning up to the expiration date, which is typically 2-5 years [11]. Yet, over time, consumers might notice slight texture changes, particularly the beans becoming softer[2]. Despite this, it's generally safe to consume these canned beans even close to their expiry date, especially if the can remains sealed and shows no sign of damage. Intriguingly, the choice of bean or the ingredients used during canning doesn't have a pronounced effect on how the product ages within its confines. One of the key steps in ensuring safety is the high-heat sterilization during canning, which effectively eliminates or inhibits harmful bacteria, yeasts, and molds. Furthermore, combining this with stringent measures like sanitary handling and airtight sealing drastically reduces contamination risks. While storage conditions, especially in cool and dry places, can dictate the shelf-life of these canned products, the canning process itself might slightly alter the beans' nutritional content. They do, however, continue to be a robust source of fiber and protein. It's essential to note that while the vitamin content, especially heat-sensitive ones like Vitamin C, might diminish in canned beans, the process could potentially enhance the availability of certain minerals, thanks to the softening of the beans[3].

Health Implications of Preservatives in Canned Baked Beans

In the world of canned baked beans, the primary preservatives used are salt and sugar. However, these seemingly simple ingredients can pose significant health risks when consumed in large quantities. Specifically, high-sodium diets have been associated with increased blood pressure and a heightened risk of heart disease [4]. On the other hand, excessive sugar intake has its own set of concerns, being linked to conditions like obesity, type 2 diabetes, and even tooth decay. Additionally, while some brands opt for calcium chloride to ensure the beans maintain their firmness, it's worth noting that, though it's generally recognized as safe by the FDA, overconsumption could lead to hypercalcemia [5]. This condition is marked by elevated calcium levels in the bloodstream. Moreover, the canning process, which involves heat treatment, can somewhat deplete certain heat-sensitive vitamins, such as Vitamin C. This can subtly alter the overall nutritional profile of the beans. Nevertheless, this impact is often marginal, ensuring that canned beans still stand as a formidable source of both fiber and protein. Importantly, as the expiry date approaches, it's generally safe to consume these beans [6]. Yet, it's essential to remain vigilant for signs of spoilage like bulging cans or unusual odors, which could be harbingers of potential foodborne illnesses. In essence, the mantra for integrating canned beans into a healthy regimen revolves around two principles: moderation and variety. This means diversifying one's diet with an array of nutrient-dense foods and being mindful of portion sizes.

Frequently Asked Questions

1. How long do canned baked beans last after opening?

Once opened, canned baked beans can last 3-4 days in the refrigerator if stored in an airtight container. If you do not plan to consume them within this time frame, keep the leftovers in the freezer to enjoy at any time in the future [12].

2. Does the type of bean or the ingredients used in the canning process affect how the product ages within the can?

Different types of beans vary in starch content and structural integrity. Softer beans such as navy beans or haricot beans may retain a smoother texture after canning, compared to harder beans such as pinto beans. Sweeteners, spices, vinegar, vegetables, and preservatives can all affect the flavour, texture, and colour of the beans over time. For example, a high sugar content may contribute to browning and caramelization reactions during storage, which can alter the appearance and taste of the beans [13].

3. What are the differences in vitamin and mineral content between fresh and canned beans?

Fresh beans generally have higher vitamin and mineral content compared to canned beans, but the specific nutritional content can depend on factors such as soil quality and growing conditions. Dried cooked beans were found to have more protein, fiber, iron, potassium, and magnesium, as well as less sodium compared to canned beans [14]. Regardless, canned baked beans still contain a fair amount of nutrients, and can be a great fit for a part of a healthy diet.

Example exam question

1. Within the canned baked beans' sauce, which ingredients often act as natural preservatives?

a) protein, sugar, water

b) protein, tomato sauce

c) vinegar, sugar, tomato sauce

d) salt, vinegar

correct answer: c) vinegar, sugar, tomato sauce

We believe this question should be on the final exam as canned baked beans are found in many households, and it is practical to know what exactly is in the cans to ensure that the beans stay safe for human consumption for as long as it can. We also go over preservatives during class lectures, and feel that this question fits in with that particular section nicely.

References

[1] Wang, W., Wright, E. M., Uebersax, M. A., & Cichy, K. (2022). A pilot‐scale dry bean canning and evaluation protocol. Journal of Food Processing and Preservation, 46(9), n/a. https://doi.org/10.1111/jfpp.16171

[2] Muhammad, E. R., Lim, X. X., Uthumporn, U., Shariffa, N. Y., & Liew, C. L. (2021). Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products. Food Research (Online), 5(4), 310-321. https://doi.org/10.26656/fr.2017.5(4).050

[3] Winham, D., Thompson, S., & Armstrong Florian, T. (2014). Canned bean popularity varies by acculturation among low income latinas (393.6). The FASEB Journal, 28(S1), n/a. https://doi.org/10.1096/fasebj.28.1_supplement.393.6

[4] Arampath, P. C., & Dekker, M. (2020). Thermal effect, diffusion, and leaching of health-promoting phytochemicals in commercial canning process of mango (mangifera indica l.) and pineapple (ananas comosus l.). Foods, 10(1), 46. https://doi.org/10.3390/foods10010046

[5] FDA issues warning about canned beans. (2008). Nation's Restaurant News, 42(5), 38.

[6] Tobler, C., Visschers, V. H. M., & Siegrist, M. (2011). Organic tomatoes versus canned beans: How do consumers assess the environmental friendliness of vegetables?Environment and Behavior, 43(5), 591-611. https://doi.org/10.1177/0013916510372865

[7] Sweenie, J. (2023b, April 27). The canned beans ingredient label info you’ll want to check for. Tasting Table. https://www.tastingtable.com/1270568/canned-beans-ingredient-label-info-youll-want-to-check-for/

[8] Staff, P. (2015, December 10). Does rinsing canned beans get rid of the sodium?. Pritikin Health Resort. https://www.pritikin.com/your-health/healthy-living/eating-right/rinsing-canned-beans-get-rid-sodium.html

[9] Alexis, A. C. (2021, June 21). Are canned beans healthy? nutrition, benefits, and downsides. Healthline. https://www.healthline.com/nutrition/are-canned-beans-healthy

[10] Low Sugar and Sodium Brown Sugar Baked Beans | BUSH’S® Beans. (2020). Retrieved August 8, 2023, from BUSH’S® Beans website: https://www.bushbeans.com/en_US/product/less-sugar-and-sodium-brown-sugar-baked-beans

[11] Vegetarian Baked Beans. (2020). Retrieved August 8, 2023, from BUSH’S® Beans website: https://www.bushbeans.com/en_US/product/vegetarian-baked-beans

‌[12] Wikipedia Contributors. (2023, July 28). Baked beans. Retrieved August 8, 2023, from Wikipedia website: https://en.wikipedia.org/wiki/Baked_beans

[13] Canned Beans: Open the Possibilities. (2020). Retrieved August 8, 2023, from Canned Beans: Open the Possibilities website: https://cannedbeans.org/

[14] Zanovec, M., Carol, & Nicklas, T. A. (2011). Comparison of Nutrient Density and Nutrient-to-Cost Between Cooked and Canned Beans. Food and Nutrition Sciences, 02(02), 66–73. https://doi.org/10.4236/fns.2011.22009

‌

‌

‌

‌

1. what is added to the beans to make it last so long
2. is there a difference between consuming the beans once they are freshly canned vs 2 years later
3. are there any health effects to consuming the chemicals put into the beans
4. what is the difference between fresh beans and canned beans
5. Are there any differences in the nutritional content of canned beans consumed immediately after canning versus those consumed close to the expiry date?
6. How does the taste and texture of canned beans change over time?
7. What are the safety considerations for consuming canned beans close to their expiry date?
8. Does the type of bean or the ingredients used in the canning process affect how the product ages within the can?
9. Are there any observable differences in canned beans consumed earlier vs those consumed closer to expiry date?
10. How does the canning process kill or inhibit the growth of bacteria, yeasts, and molds?
11. What measures are taken to ensure that the food is not contaminated during the canning process?
12. How do storage conditions (temperature, humidity etc.) affect the shelf-life of canned beans?
13. How does the canning process affect the nutritional content of beans?
14. What are the differences in vitamin and mineral content between fresh and canned beans?

  potential resources

https://www.bonappetit.com/story/dried-beans-worth-effort

https://cleanplates.com/everyday-cooking/canned-dried-beans/

https://www.healthline.com/nutrition/are-canned-beans-healthy

https://www.greenmatters.com/p/canned-versus-dried-beans

https://beaninstitute.com/dry-vs-canned-beans-which-is-better/

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.