Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch

Abstract

Great Northern bean is one of the major varieties of dry-edible beans produced worldwide. Starch is the major component in Great Northern beans, which accounts for approximately 40% of its composition. Although most legume starches have been studied in detail, physicochemical and functional properties of Great Northern bean starch are largely unknown. This study investigated the properties and thermal behaviors of 5 Great Northern bean cultivars. The new information reported in this article, on starch properties, would pave ways to find new ingredient and product applications for Great Northern beans in food processing.

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

“…The similarities in pasting behaviour (Fig. and Table ) could be related to the molecular structure and chemical composition of beans …”

Great Northern Bean Could Improve the Nutritional Value of Instant Noodles

“…During frying, rapid removal of moisture from the noodle strands creates microscopic pores (Ouchon et al 2003). The high protein content and relatively low amylose content in GNBP starch (Wang and Ratnayake 2014), compared with HRW wheat starch, might have played a role in reducing the oil uptake by noodles during frying. In addition, high levels of protein reduce the oil contents in fried noodles (Moss et al 1987;Park and Baik 2004).…”

“…In addition, high levels of protein reduce the oil contents in fried noodles (Moss et al 1987;Park and Baik 2004). The high protein content and relatively low amylose content in GNBP starch (Wang and Ratnayake 2014), compared with HRW wheat starch, might have played a role in reducing the oil uptake by noodles during frying.…”

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

“…Vanier et al [32] characterized starches from four common bean genotypes to use in production of biodegradable films. The authors observed that depending on the common bean genotype, a great variation on starch properties was found, which, in turn, clearly impacted on the characteristics of the starch-based films.…”