Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

Abstract

Cereal Chem. 94(3):400-408The chemical composition, functional properties, starch digestibility, and cookie-baking performance of bean powders from 25 edible dry bean varieties grown in Michigan were evaluated. The beans were ground into coarse (particle size £1.0 mm) or fine (£0.5 mm) powders. Starch and protein contents of the bean powders varied between 34.4 and 44.5% and between 19.1 and 26.6% (dry basis [db]), respectively. Thermal properties, pasting properties, and water-holding and oil-binding capacities of the bean powders differed and were affected by particle size. After blending the bean powders with corn starch (bean/starch = 7:3, db), the blends were used for cookie baking following a standard method (AACC International Approved Method 10-54.01). Generally, the cookies baked from the fine bean powders had smaller diameters, greater thicknesses, and greater hardness values than those from the coarse counterparts. Differences in the cookie-baking performances of the bean powders were observed among the 25 varieties. Larger proportions of resistant starch (RS) were retained in the bean-based cookies (54.7-126.7%) than in the wheat-flour-based cookies (10.4-19.7%) after baking. With higher contents of RS and protein, the bean-based cookies had more desirable nutritional profiles than those baked from wheat flour alone. † Corresponding

Functional Properties of Select Dry Bean Seeds and Flours

“…() reported 1.32, 1.19, 1.26, 1.30, 1.14, and 1.12 g/g OHC for whole pinto, pink, Great Northern, dark red kidney, light red kidney, and small white bean flours, respectively, which are comparable to the OHC of the beans in our study. Additionally, several dry beans have been reported to have OHC values in the same range (1 to 2 g/g) as in our investigation (Adebowale & Lawal, ; Aguilera et al., ; Ai et al., ; Appiah et al., ; Du et al., ), as do certain oilseeds, including soybean (Agume, Njintang, & Mbofung, ; Makeri et al., ; Padilla, Alvarez, & Alfaro, ), lupine (Sathe, Deshpande, & Salunkhe, ), and winged bean (Makeri et al., ; Sathe, Deshpande, & Salunkhe, ). OHC found in our investigation (0.96 g/g) for soybean flour was comparable to that reported by Lin, Humbert, and Sosulski (), 84.4% (that is, 0.84 g/g) and higher than the reported oil absorption capacity for defatted soy flour, 29.59% (that is, 0.29 g/g) reported by Padilla et al.…”

“…Flour particle size is another possible contributing factor towards WHC. Recently, for 25 Michigan-grown dry bean varieties (six navy beans; three each of black and small red; two each of pinto bean, Great Northern bean, Otebo bean, dark red kidney bean, light red kidney bean, white bean, and one pink bean), comparable WHC values (range approximately 1.5 to 2.2 g/g dry weight basis) for flours of particle size ࣘ1 mm (coarse) and ࣘ0.5 mm (fine) were reported by Ai, Jin, Kelly, and Ng (2017). Dry beans with good WHC may assist in efficient cooking by reducing resistance to heat transfer.…”

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

“…Pasting properties were determined according to Ai, Jin, Kelly, and Ng () using a Rapid Visco Analyzer (RVA Super3, Newport Scientific). Flour weight was kept constant at 3.01 g on a dry basis and suspended in water to reach a dry solids content of 10.6%.…”

Empleo del psyllium para el desarrollo de nuevos productos a base de cereales.

“…In addition to the dimensions of the cookies, these differences may be related to their internal structure, the particle size of the flours and their compaction capacity. Parameters of texture and indicators of flour particle size showed a better correlation than with cookie dimensions, which demonstrates that as the particle size decreases, the hardness of the cookies increases, in agreement with the observations of similar studies [7,9]. In the case of D [4,3], the correlation with hardness also presented a significant correlation of r = −0.87 (99% significance).…”

“…To investigate this, Rao et al [7] observed that coarse sorghum flours produced cookies with lower hardness and better consumer acceptability. Mancebo et al [8] also reported that coarse rice flours produced cookies with higher spread factors and lower hardness, which agrees with the observations by Ai et al [9] with bean powders. However, Mancebo et al [8] did not observe this effect in maize cookies, since both types of maize flour they used exhibited minor differences in particle size.…”