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

作者：Carbas Bruna; Pathania Shivani^*; Castanho Ana; Lourenco Diana; Veiga Isabel Mota; Vaz Patto Maria Carlota; Brites Carla

来源：Journal of Food Science and Technology-Mysore, 2018, 55(3): 1056-1064.

DOI：10.1007/s13197-017-3019-4

• Bean flour
• Starch isolates
• DSC
• Pasting behavior
• Rice: bean blends

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%), gamma tocopherol (3.20-98.05 mg/100 g fat), delta 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 A degrees C) had significantly broader and lower gelatinization temperature range (a dagger Tr) than corresponding SI (20.9-23.1 A degrees 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.

• 出版日期2018-3