Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.

doi:10.1016/j.crfs.2022.03.006

Cited by 11 publications

(16 citation statements)

References 59 publications

(86 reference statements)

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“…The latter authors showed that varying the environment consisted in a variation from 30.7% AE 3.5% to 45.2% AE 11.4%, with higher values in drier areas and with only mild differences in the seed moisture, across the genotypic set used. Similar variations were found by Shevkani et al (2022). Guldiken et al (2022) also found that the milling procedure used may be responsible of wide variations in the RS retrieved (from 16.2% AE 3.3% to 28.0% AE 1.7%).…”

Section: Rs In Phaseolus and Its Variation Due To The Food Treatmentsupporting

confidence: 75%

“…It is mainly being used due to its swelling capacity, viscosity, gel formation and low‐water holding capacity (Fuentes‐Zaragoza et al ., 2010). In beans, (Shevkani et al ., 2022) found that RS concentration is tightly related to both viscosity and emulsifying activity. Because of being insoluble; it is widely used in grain‐based low and moderate‐moisture foods (Yue & Waring, 1998).…”

Section: Discussionmentioning

confidence: 99%

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Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

Bozkır,

Santamarina,

Mariotti

et al. 2023

Int J of Food Sci Tech

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Information on the resistant starch (RS) of the common bean seed, its concentration and health effects are scarce. RS is a starch fraction partly resistant to the digestive enzymes, thus acting as a food fibre. Through a systematic map of the RS concentration in common bean on scopus and web of science databases, we found 1978 records, of which 108 papers reporting information on the Composition or Characterisation (seventy-four papers), Digestion/fermentation (thirty-two papers) and Health issues (twentythree papers) and sixty-two on the RS concentration of the crude common bean dry seed. We found that mean RS concentration in common bean is 16.4% (median = 12.2%) with a high-standard deviation (12.8%). Common bean was compared with the other legumes in thirty-four reports and to cereals in seventeen reports, and in three papers to either banana or potato. We found that reports on the industrial uses of bean RS and on the agronomic, environmental and genetic determinants of RS accumulation in common beans are very scarce. The ability to modulate RS concentration in beans can have different implications for countries with variable food calories or food fibre demand.

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Section: Rs In Phaseolus and Its Variation Due To The Food Treatmentsupporting

confidence: 75%

Section: Discussionmentioning

confidence: 99%

Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

Bozkır,

Santamarina,

Mariotti

et al. 2023

Int J of Food Sci Tech

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“…This association arises primarily because these flours contain a higher percentage of wheat bran, which imparts the darker colour and consequently is perceived as indicating a healthier and more nutritious option (Niu & Hou, 2019). Additionally, the presence of yellow tones in germinated cowpea flours makes them valuable for enriching foods that naturally exhibit this colour, such as pasta products (Shevkani et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…This discrepancy can be attributed to the short time and low temperature during the germination process. Furthermore, the elevated WAC values obtained suggest the suitability of these flours for use in foods with high viscosity (Shevkani et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

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Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour

Gaytán‐Martínez,

Domínguez‐Hernández,

Morales‐Sánchez

et al. 2023

Int J of Food Sci Tech

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SummaryGermination is an economic and feasible process that have demonstrated changes in nutritional, biochemical and sensorial properties on cereals and legumes. The present work presents the impact of germination, at two different times (24 and 48 h) and temperatures (18 and 35 °C) on techno‐functional, nutraceuticals and nutritional properties of Vigna unguiculata (cowpea) flours. Germinated V. unguiculata (cowpea) flours showed a higher protein content (22.19%–23.30%) than ungerminated flour (20.72%), as well as an increase in ash and total dietary fibre content. In contrast, lipid content was reduced by half when germinated at 48 h and 35 °C. The values for phenolic compounds in germinated flours ranged from 10.22 to 21.94 mg GAE/g. The flavonoid content decreased between 10% and 31.5%. Antioxidant capacity increased after germination. Regarding techno‐functional properties, darker colour was obtained for germinated flours and more yellowness. For water absorption capacity, a range of 1.7–2.9 g/g were obtained, and an increase in oil absorption capacity was observed. Germination for 48 h and 35 °C resulted in a significant improvement of nutrient content and bioactive properties and showed good techno‐functional properties.

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Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

J Americ Oil Chem Soc

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In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in‐vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%, respectively; 134.04–450.49 Pa s; 214.28–1047.14 and 61.72–196.09 Pa) > roasting (6.24–7.07 J g−1; the gastric and intestinal digestion: 1.26–15.42% and 1.21–22.37% a, respectively; 16.92–86.07 Pa s; 6.58–209.85 and 3.08–67.14) > untreated (4.53 J g−1; the gastric and intestinal digestion: 0.24%–4.18% and 1.00–7.58%, respectively; 17.06 Pa s; 5.78 and 1.79 Pa). All samples contained the essential amino acids, the amino acid score of samples by steaming was the highest. In addition, the protein of walnut kernel after heating treatment contained more α‐helix and random coil structures compared to the untreated sample, while β‐sheet and β‐turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico‐chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

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Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

Cited by 11 publications

References 59 publications

Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

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