Functional and technological potential of dehydrated Phaseolus vulgaris L. flours

Ramírez‐Jiménez, Aurea K.; Reynoso‐Camacho, Rosalía; Mendoza-Díaz, Sandra; Loarca-Piña, Guadalupe

doi:10.1016/j.foodchem.2014.04.008

Cited by 69 publications

(52 citation statements)

References 29 publications

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“…The total starch of raw whole bean flour was 28.8% with no significant changes after the germination process (Table I). These values were higher compared with previous studies in raw and thermal-processed common beans (Ramírez-Jiménez et al 2014;Brummer et al 2015). These findings are consistent with previous reports in common beans (Ovando-Martínez et al 2011;Brummer et al 2015).…”

Section: Resultssupporting

confidence: 92%

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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Cereal Chem. 94(1):98-103Dehulled and/or germinated black bean flours were physicochemically characterized, including pasting properties, along with the trypsin inhibitor and antioxidant phenolics. To our best knowledge, this is the first study that, using nonparametric correlations and principal component analysis, identifies the parameters affecting the pasting properties of germinated black bean flour. The carbohydrate loss observed after black bean germination was indirectly correlated with the crude fiber content. Therefore, germination increased the protein and crude fiber contents compared with raw seeds (from 19.1 and 2.4% to 24.0 and 5.1%, respectively). Additionally, the highest protein digestibility was obtained in dehulled germinated black bean flour (78.4%), followed by whole germinated seed flour (74.1%). The dehulling process increased the total starch content 13.5 and 18.8% compared with raw and germinated whole bean flours, respectively. Dehulling decreased both trypsin inhibitor activity and antioxidant phenolics. Germination reduced by twofold the peak and final viscosities of black bean flours. Interestingly, both viscosities were negatively correlated with protein and positively correlated with fat and insoluble dietary fiber. Although resistant starch content was not affected by germination or dehulling, its interactions with fat and insoluble dietary fiber were responsible of the changes observed in pasting properties of germinated black bean flour. † Corresponding

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Section: Resultssupporting

confidence: 92%

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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“…Orak) Given the nutritional value and bioactive compounds profi le of common beans, interest in their potential use for food formulations has aroused in some countries [Ramirez--Jiménez et al, 2014;Singh, 1999]. In recent years, bean has been gaining increasing attention as a functional or nutraceutical food capable of providing multiple health benefi ts [Boye et al, 2010;Câmara et al, 2013].…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, some researchers reported that phenolic compounds content and antioxidant activities of bean seeds were signifi cantly affected by cultivar [Oomah et al, 2005;Ramirez-Jiménez et al, 2014]. Moreno-Jiménez [2015] showed that variety had a strong impact on the profi le of phytochemicals.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

Orak¹,

Karamać²,

Orak³

et al. 2016

Pol. J. Food Nutr. Sci.

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Key words: white bean, phenolic compounds, antioxidant activity, FRAP, ABTS, β-carotene-linoleic acid emulsionThe antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 μmol Trolox/g seed and from 7.99 to 11.20 μmol Fe 2+ /g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a β-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fi ngerprint analysis of extracts showed the presence of fi ve dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them signifi cantly contributed to reducing power and antiradical activity against ABTS•+ of extracts.

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“…The values of antioxidant capacity obtained were modestly higher than previous reported values for CBF (Ramírez‐Jiménez et al . ). Antioxidant capacity is an important characteristic of food products, since it is well known for antioxidants to diminish or retard the formation of oxygen reactive species (ROS); the imbalance of the ROS concentration in human body has been related to cause oxidative stress, which in turn triggers non‐communicable diseases (Gülçin, ).…”

Section: Resultsmentioning

confidence: 97%

Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

Treviño-Mejía

Luna‐Vital

Gaytán–Martínez

et al. 2016

Journal of Food Quality

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Common beans have been used to fortify maize tortillas increasing nutritional properties but affecting sensorial properties. The aim of this study was to evaluate the physicochemical and nutraceutical composition; and acceptability of tortillas formulated with maize and common bean. The physicochemical characterization showed no significant differences between common bean‐fortified (CBMF) and maize (CMF) tortillas regarding texture, rolability and puffing. Nutritionally, CBMF had higher protein (10.89%) and dietary fiber (12.76%) levels than CMF tortilla (9.47 and 5.78%, respectively). Compared with CMF tortilla, CBMF had higher content of bound phenolics (2.13 and 1.84 mg eq. gallic acid/g, respectively). CBMF tortillas contained higher flavonoids concentration (62.59 mg eq. rutin/g) than CMF tortilla (33.73 mg eq. rutin/g). According to the sensory evaluation, there were no differences of general acceptance. The results suggest that the addition of bean to maize flour increased the nutraceutical value in tortillas without modifying their sensory attributes. Practical Applications Tortillas are widely consumed in Latin American countries. Tortilla flour industry is well positioned in the market; however, looking for a healthier lifestyle, the consumption of tortillas is starting to decrease. The fortification of maize tortillas with common bean in the formulation proposed in this work represents an alternative of nutritional improvement for this product maintaining its sensory and technological properties.

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Functional and technological potential of dehydrated Phaseolus vulgaris L. flours

Cited by 69 publications

References 29 publications

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

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