Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours
This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean’ flours. The carioca beans flour presented high content of protein (20.7 –22.3 g·100g−1), resistant starch (R...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |