Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours

• Main Authors: Bassinello, P.Z (Author), Bento, J.A.C (Author), Caliari, M. (Author), de Berse, R.S (Author), Morais, D.K (Author), Soares Júnior, M.S (Author)
• Format: Article
• Language: English
• Published: Elsevier B.V. 2022
• Subjects: emulsifying capacity; hardness; paste viscosity; Resistant starch; water solubility
• Online Access: View Fulltext in Publisher

 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 (RS) (8.3 – 31.1 g·100g−1), and dietary fiber (TDF) (18.9 – 23.7 g·100g−1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8%, cultivar Dama) and a decrease in RS (19.5%, 33.4%, and 47.0% for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development. © 2021