Abstract
The objective of the presented work was to determine the effect of infrared heating on the physicochemical characteristics of Mexican common bean flour. Variety of Pinto Villa beans were used in the present experiment. Infrared heating was fitted at 0, 10, 20 and 40 Hz. Power absorption, relative crystallinity by X-ray diffraction, proximate analysis, water absorption capacity, water absorption index, viscosity, and total, resistant and available starch methods were used to characterize the common bean flour. X-ray diffraction data showed changes in the diffraction patterns attributable to the possible formation of amylose–lipid complex. Water absorption capacity (WAC) and water absorption index (WAI), as well viscosity profiles, were affected by changes in the starch and protein content. Sample with highest power absorbed (20 Hz) show highest values of WAC and WAI and lowest value of viscosity. The content of resistant starch (RS) was highest at medium absorbed power (10 Hz).
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