Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivar.

The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm?3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

Bibliographic Details

Main Authors:	MARQUEZI, M., GERVIN, V. M., WATANABE, L. B., BASSINELLO, P. Z., AMANTE, E. R.
Other Authors:	MILENE MARQUEZI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; VANESSA MARIA GERVIN, UNIVERSIDADE FEDERAL DE SANTA CATARINA; LUCAS BERTOLDI WATANABE, UNIVERSIDADE FEDERAL DE SANTA CATARINA; PRISCILA ZACZUK BASSINELLO, CNPAF; EDNA REGINA AMANTE, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Format:	Artigo de periódico biblioteca
Language:	English eng
Published:	2016-06-02
Subjects:	Viscoamylographic profile, Perfil viscoamilográfico, Feijão, Phaseolus vulgaris, Amido, Starch,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1046137
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