2016
DOI: 10.1590/1981-6723.0516
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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

Abstract: Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars Propriedades físicas e químicas do amido e de farinhas de diferentes cultivares de feijão (Phaseolus vulgaris L.) SummaryThe 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 ra… Show more

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Cited by 35 publications
(34 citation statements)
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“…Pasting temperatures observed were in agreement with values (83.2 to 95.6 °C) reported elsewhere . High pasting temperatures observed for Bishaz were possibly an indication of high resistance to swelling and rupture of starch granules, due to starch granule size, structure and the presence of other components such as proteins, fibres and lipids .…”
Section: Resultssupporting
confidence: 90%
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“…Pasting temperatures observed were in agreement with values (83.2 to 95.6 °C) reported elsewhere . High pasting temperatures observed for Bishaz were possibly an indication of high resistance to swelling and rupture of starch granules, due to starch granule size, structure and the presence of other components such as proteins, fibres and lipids .…”
Section: Resultssupporting
confidence: 90%
“…High degree of expansion resulted in higher water solubility and low water absorption index in beans, which agreed with related studies . High degree of expansion is important in extruded products to achieve high water solubility . Thus, extrudates of RWR2245 processed at 15% feed moisture and Bishaz, K131 and NABE19 (processed 15% and 17.5% feed moisture) with high expansion and water solubility properties, may be suitable for instant flour products .…”
Section: Resultssupporting
confidence: 87%
See 1 more Smart Citation
“…This may suggest that a higher protein, fat and fibre content prevents excessive starch degradation during the extrusion-cooking process . However, its gel formation ability is much lower than that of the starchy extrudates due to a high protein and fibre content and the interaction between starch and other components (Marquezi et al, 2016). Similar reports have been presented by other researchers (Siddiq et al, 2013;Nkundabombi et al, 2016).…”
Section: Resultssupporting
confidence: 75%
“…Protein and starch comprise about 20% and 40% of the whole P. vulgaris seed, respectively. 68 Here we evaluated the α-amylase (starch degrading enzyme) activity in the seedlings whose seeds were soaked in nFe 3 O 4 , nFe 3 O 4 -PEG and soluble-Fe at 1 000 mg Fe L -1 .…”
Section: α-Amylase Activitymentioning
confidence: 99%