Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method.
This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g.100 g-1), and the lowest content of resistant starch (3.2 g.100 g-1) and protein (20.9 g.100 g-1), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g.100-1) and protein (25.8 g.100-1). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity. These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization. Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours.
Main Authors: | BENTO, J. A. C., BASSINELLO, P. Z., CARVALHO, R. N., SOUZA NETO, M. A. de, CALIARI, M., SOARES JÚNIOR, M. S. |
---|---|
Other Authors: | JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; MENANDES ALVES DE SOUZA NETO, UFG; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. |
Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
Published: |
2021-09-03
|
Subjects: | Feijão, Phaseolus Vulgaris, Cocção, Propriedade Organoléptica, Cor, Farinha, Proteína, Beans, Bean flour, Cooked foods, Gelatinization, Food preparation, Color, Pasting properties, Functional properties, Cooking, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134028 https://doi.org/10.1111/jfpp.15899 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Physicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics.
by: VANIER, N. L., et al.
Published: (2020-01-15) -
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.
by: BENTO, J. A. C., et al.
Published: (2021-12-06) -
Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars.
by: SILOCHI, R. M. H. Q., et al.
Published: (2016-07-13) -
Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments.
by: PEREIRA, H. S., et al.
Published: (2017-12-08) -
The convenience of non-conventional methods for evaluation of the culinary quality of beans.
by: BENTO, J. A. C., et al.
Published: (2021-01-25)