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 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. Keywords: Common bean; Starch; Viscoamylographic profile; Composition. ResumoAs propriedades físicas, químicas e de pasta da farinha e do amido isolado de seis diferentes cultivares de feijão (Phaseolus vulgaris L.) foram investigadas a fim de obter informações para aplicações em novos produtos. Os teores de proteína e de amido da farinha de feijão variaram de 17,72 a 20,27% e de 39,68 a 43,78%, respectivamente. Os amidos de feijão possuem pequenas quantidades de proteínas, lipídeos e material mineral. O teor de amilose variou entre 45,32 e 51,11% e a densidade absoluta, de 1,55 a 1,78 g.cm -3 . Os amidos de feijão apresentaram formato arredondado a ovoide, com superfície lisa. Resultados do perfil viscoamilográfico dos amidos e das farinhas mostraram a possibilidade de selecionar cultivares para aplicações específicas, segundo estas características. Palavras-chave:

Physico‐chemical properties and extrusion behaviour of selected common bean varieties

“…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 .…”

“…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 .…”

“…Soaking reduced the cooking time of beans by 30.2% to 61.7%. Reduction in cooking time after soaking was more pronounced for Bishaz, Roba1 and RWR2245, which may be attributed to the high water hydration capacity and consequently the quick gelatinisation of starch in presence of sufficient moisture …”

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

“…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).…”

X-ray spectroscopy uncovering the effects of Cu and Fe based nanoparticles on Phaseolus vulgaris L. germination and seedling development

“…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 .…”