Chemical composition, <i>in vitro</i> starch digestibility and amino acid analysis of a underexplored kidney bean (<i><scp>P</scp>haseolus vulgaris</i>. <scp>L</scp>.) grown in <scp>C</scp>hongqing, <scp>C</scp>hina

Liu, Beiyu; Peng, Jing; Zhang, Shurong; Zou, Boyu; Zhong, Geng

doi:10.1111/j.1365-2621.2012.03214.x

Cited by 13 publications

(7 citation statements)

References 30 publications

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“…The maceration of the sample appears to have minimized any glycemic difference, which may have existed in the sample, whereas the chewing preparative step appears to retain the glycemic differences inherent in the product. Many researchers have studied the effect of different legume flours on starch digestibility in a range of food products . Their results are similar to our observations from the chewed samples in that spaghetti made with semolina generally showed a significantly higher enzymatic hydrolysis rate compared to samples made with legume flours.…”

Section: Resultssupporting

confidence: 87%

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

et al. 2014

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A series of experiments were conducted to evaluate the effect of different sample preparation steps, prior to the in vitro starch digestion process, on the predictive in vitro glycemic response of durum wheat pasta (control), and pasta made with durum wheat semolina and pea flour combinations. The physico‐chemical, textural, and cooking quality of the pastas were also assessed. The evaluation of the different preparations processes illustrated that the maceration of the samples prior to starch digestion significantly increased the extent of starch degradation and hence the area under the curve (AUC) of reducing sugar released during the digestion process. Mastication of the samples prior to in vitro assessment increased the initial reducing sugar content of samples but yielded the lowest recorded AUC for all samples. The replacement of durum wheat semolina with pea flour significantly reduced the samples AUC compared to the control samples when prepared by mastication. This difference was not apparent for the samples prepared by maceration. The results indicate that the choice of the preparation step used prior to in vitro starch digestion procedures can significantly affect the predictive glycemic response – AUC values of samples, and hence manipulate differences attributed to product composition or structure. This may have an impact in terms of choosing the most appropriate method of glycemic analysis for the food industry.

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Section: Resultssupporting

confidence: 87%

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

et al. 2014

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“…Glycine, malic acid, and palmitic acid were higher in the CB. Relatively fewer reports are available in literature regarding the variations of individual amino acids in different beans (Mundi and Aluko ; Liu and others ). Amino acids are classified into essential and nonessential groups.…”

Section: Resultsmentioning

confidence: 99%

Amino Acid, Organic Acid, and Sugar Profiles of 3 Dry Bean (Phaseolus vulgaris L.) Varieties

John

Luthria

2015

Journal of Food Science

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In this study, we compared the amino acid, organic acid and sugar profiles of 3 different varieties of dry beans (black bean [BB], dark red bean [DRB], and cranberry bean [CB]). The efficiency of the 2 commonly used extraction solvents (water and methanol:chloroform:water [2.5:1:1, v/v/v/]) for cultivar differentiation based on their metabolic profile was also investigated. The results showed that the BB contained the highest concentration of amino acids followed by DRB and CB samples. Phenylalanine, a precursor for the biosynthesis of phenolic secondary metabolites was detected at low concentration in CB samples and correlated with the reduced anthocyanins content in CB extract as documented in the published literature. Comparing the extractability of 2 extraction solvents, methanol:chloroform:water (2.5:1:1, v/v/v/) showed higher recoveries of amino acids from 3 beans, whereas, sugars were extracted in higher concentration with water. Analytically, gas chromatography detected sugars (9), amino acids (11), and organic acids (3) in a single run after derivatization of the extracts. In comparison, ion chromatography detected only sugars in a single run without any derivatization step with the tested procedure. Bean samples are better differentiated by the sugar content extracted with water as compared to the aqueous organic solvent extracts using partial least-square discriminant analysis.

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“…In contrast, Feregrino-P erez et al ( 2008) and Mart ın-Cabrejas et al (2004) did not find an effect of cooking or autoclaving, respectively, on RS and other authors found that subjecting beans to pre-cooking, cooking or other thermal treatments can increase and sometimes almost double, the RS concentration (Granito et al, 2007;Chung et al, 2010;Liu et al, 2013;Reddy et al, 2013;De Pasquale et al, 2020). Yadav et al (2010b) found no effect of the cooking strategy on RS concentration of beans, but they did not report the RS concentration of the raw material.…”

Section: Rs In Phaseolus and Its Variation Due To The Food Treatmentmentioning

confidence: 91%

Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

Bozkır,

Santamarina,

Mariotti

et al. 2023

Int J of Food Sci Tech

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Information on the resistant starch (RS) of the common bean seed, its concentration and health effects are scarce. RS is a starch fraction partly resistant to the digestive enzymes, thus acting as a food fibre. Through a systematic map of the RS concentration in common bean on scopus and web of science databases, we found 1978 records, of which 108 papers reporting information on the Composition or Characterisation (seventy-four papers), Digestion/fermentation (thirty-two papers) and Health issues (twentythree papers) and sixty-two on the RS concentration of the crude common bean dry seed. We found that mean RS concentration in common bean is 16.4% (median = 12.2%) with a high-standard deviation (12.8%). Common bean was compared with the other legumes in thirty-four reports and to cereals in seventeen reports, and in three papers to either banana or potato. We found that reports on the industrial uses of bean RS and on the agronomic, environmental and genetic determinants of RS accumulation in common beans are very scarce. The ability to modulate RS concentration in beans can have different implications for countries with variable food calories or food fibre demand.

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Chemical composition, in vitro starch digestibility and amino acid analysis of a underexplored kidney bean (Phaseolus vulgaris. L.) grown in Chongqing, China

Cited by 13 publications

References 30 publications

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

Amino Acid, Organic Acid, and Sugar Profiles of 3 Dry Bean (Phaseolus vulgaris L.) Varieties

Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

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