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.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Artigo de periódico biblioteca |
| Language: | Ingles English |
| Published: |
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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