Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars

• Main Authors: Milene Marquezi, Vanessa Maria Gervin, Lucas Bertoldi Watanabe, Rodolfo Moresco, Edna Regina Amante
• Format: Article
• Language: English
• Published: Instituto de Tecnologia de Alimentos (ITAL) 2017-06-01
• Series: Brazilian Journal of Food Technology
• Subjects: Caracterização química; Phaseolus vulgaris L.; Cultivares de feijão; Produtos de feijão
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100431&lng=en&tlng=en

Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.