Abstract
Summary 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.
Highlights
Beans (Phaseolus vulgaris L.) are members of the Fabaceae family, which include legumes, and are amongst the oldest foods, dating back to the earliest records of human history
The results obtained for the physical and chemical characteristics and pasting properties of the flours and isolated starches from the bean cultivars studied showed that even cultivars of the same commercial group had significant differences
Starch is the major constituent of the beans, but the high protein contents make them a good source of protein in the diet
Summary
Beans (Phaseolus vulgaris L.) are members of the Fabaceae family, which include legumes, and are amongst the oldest foods, dating back to the earliest records of human history. Phaseolus vulgaris L. is the most widely cultivated species of the genus, accounting for about 95% of the world production (LAJOLO et al, 1996; EMBRAPA, 2010). Beans are produced in a variety of environments and cropping systems in various regions, that is, Latin America, Africa, the Middle East, East Asia, Europe and North America (JONES, 1999). The grains are prepared for consumption by cooking, which is responsible for softening, and starch gelatinization has an important influence on the rheological properties of beans derivatives
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