Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods

Journal of Food Science and Technology
Bruna CarbasCarla Brites

Abstract

The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78-27.10%), fat content (1.16-2.18%), hydration capacity (95.90-149.30%), unhydrated seeds (4.00-40.00%), γ tocopherol (3.20-98.05 mg/100 g fat), δ tocopherol (0.06-4.72 mg/100 g fat) and pasting behavior. Amylose content of WBF (11.4-20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00-47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4-20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9-23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice...Continue Reading

References

Jul 24, 2002·Critical Reviews in Biotechnology·S K Sathe
Sep 8, 2012·Food Chemistry·Małgorzata PiecykElwira Worobiej
Feb 11, 2014·Journal of Food Science·Hui Wang, Wajira S Ratnayake
Apr 23, 2014·Carbohydrate Polymers·Shuang-Kui DuJay-Lin Jane
Nov 26, 2015·Journal of Food Science and Technology·Amritpal KaurSeeratpreet Kaur

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