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

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:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

“…In other studies, different physico-chemical properties such as composition, crystallinity and gelatinisation behaviour were shown to be linked to pasting properties of, for example, beans, lentils, chickpeas and pea seeds (Chung et al 2008;Joshi et al 2013;Carbas et al 2018). In the present study, new traits were correlated with pasting properties, which assists in understanding the final rheological behaviour in flours of different legume species.…”

“…With their gluten-free profile, high protein and fibre content, and low glycemic index, these grain legumes have lately been regarded as valuable alternative ingredients for the production of flours to be used in the development of new food formulations (Vaz Patto et al 2015;Carbas et al 2018). Examples include noodles (Song and Yoo 2017), pastas (Howard et al 2011), biscuits (Sparvoli et al 2016;Dauda et al 2018) and cakes (Belghith-Fendri et al 2016;Shaabani et al 2018).…”

“…Starch pasting properties characterise the dissolution of starch and depend on physical and chemical characteristics of starch granules, being directly related to the development of viscosity (Atwell et al 1988), and varying with the source of pulse starch and genotype under analysis (Byars and Singh 2016). These parameters affect the cooking and eating quality of the final products, so are key in the evaluation of legume flours as potential new ingredients in nutritionally improved formulations (Giuberti et al 2015;Carbas et al 2018).…”

“…The composition and structure of several pulse starches from specific varieties have been studied (Byars and Singh 2016;Carbas et al 2018); however, little information is available on the diversity of rheological properties among accessions of large set of germplasm, which is necessary for the identification of outstanding accessions and their incorporation into breeding programs.…”

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

“…Therefore, these cultivars with the best characteristics (highest amounts of Lys and Trp) can provide a balanced source of dietary protein when combined with cereals and vegetables. Additionally, the low viscosity of bean flours has revealed good thermal stability and lower tendency to retrograde in food incorporations, principally rice and bean blends [19].…”