Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.
This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development.
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Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
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2021-12-06
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Subjects: | Paste viscosity, Feijão, Phaseolus Vulgaris, Viscosidade, Farinha, Beans, Resistant starch, Viscosity, Hardness, Emulsifying properties, Water solubility, Bean flour, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137183 https://doi.org/10.1016/j.afres.2021.100027 |
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dig-alice-doc-11371832022-10-04T19:12:12Z Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. BENTO, J. A. C. MORAIS, D. K. BERSE, R. S. de BASSINELLO, P. Z. CALIARI, M. SOARES JÚNIOR, M. S. JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; RAFAEL SIQUEIRA DE BERSE, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. Paste viscosity Feijão Phaseolus Vulgaris Viscosidade Farinha Beans Resistant starch Viscosity Hardness Emulsifying properties Water solubility Bean flour This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development. 2022-10-04T19:12:00Z 2022-10-04T19:12:00Z 2021-12-06 2022 Artigo de periódico Applied Food Research, v. 2, n. 1, 100027, June 2022. 2772-5022 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137183 https://doi.org/10.1016/j.afres.2021.100027 Ingles en openAccess |
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Paste viscosity Feijão Phaseolus Vulgaris Viscosidade Farinha Beans Resistant starch Viscosity Hardness Emulsifying properties Water solubility Bean flour Paste viscosity Feijão Phaseolus Vulgaris Viscosidade Farinha Beans Resistant starch Viscosity Hardness Emulsifying properties Water solubility Bean flour |
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Paste viscosity Feijão Phaseolus Vulgaris Viscosidade Farinha Beans Resistant starch Viscosity Hardness Emulsifying properties Water solubility Bean flour Paste viscosity Feijão Phaseolus Vulgaris Viscosidade Farinha Beans Resistant starch Viscosity Hardness Emulsifying properties Water solubility Bean flour BENTO, J. A. C. MORAIS, D. K. BERSE, R. S. de BASSINELLO, P. Z. CALIARI, M. SOARES JÚNIOR, M. S. Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. |
description |
This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development. |
author2 |
JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; RAFAEL SIQUEIRA DE BERSE, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. |
author_facet |
JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; RAFAEL SIQUEIRA DE BERSE, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. BENTO, J. A. C. MORAIS, D. K. BERSE, R. S. de BASSINELLO, P. Z. CALIARI, M. SOARES JÚNIOR, M. S. |
format |
Artigo de periódico |
topic_facet |
Paste viscosity Feijão Phaseolus Vulgaris Viscosidade Farinha Beans Resistant starch Viscosity Hardness Emulsifying properties Water solubility Bean flour |
author |
BENTO, J. A. C. MORAIS, D. K. BERSE, R. S. de BASSINELLO, P. Z. CALIARI, M. SOARES JÚNIOR, M. S. |
author_sort |
BENTO, J. A. C. |
title |
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. |
title_short |
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. |
title_full |
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. |
title_fullStr |
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. |
title_full_unstemmed |
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. |
title_sort |
functional, thermal, and pasting properties of cooked carioca bean (phaseolus vulgaris l.) flours. |
publishDate |
2021-12-06 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137183 https://doi.org/10.1016/j.afres.2021.100027 |
work_keys_str_mv |
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