Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method

Bento, Juliana Aparecida Correia; Ribeiro, Paulo Riceli Vasconcelos; Silva, Lorena; Filho, Elenilson G. Alves; Bassinello, P. Z.; Brito, Edy Sousa de; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1016/j.foodchem.2021.129718

Cited by 16 publications

(23 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, the cultivar Pi showed the highest content (76.37 μg‧g −1 ) of anthocyanins (Table 2). These results are within the range of values previously reported to different colorful bean flours that ranged from 3.53 μg‧g −1 (white bean) to 111.51 μg‧g −1 (dark red bean) (Bento, Ribeiro, Alexandre Silva, et al, 2021). Dark‐colored beans (red, black, and pink‐colored) normally have the highest TAC since their color is conferred mainly by anthocyanins (Ganesan & Xu, 2017).…”

Section: Resultssupporting

confidence: 90%

See 1 more Smart Citation

Physicochemical and functional properties of aged grains flour from different dry common beans

Bento

Morais

Ferreira

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

The demand for plant-based products rises in the last few years due to the increase in vegan and vegetarian markets. Moreover, people are concerned about reducing the consumption of red meat, therefore they are looking for legumes with high protein amounts (Aschemann-Witzel et al., 2020;Lemken et al., 2019). Dry common bean (Phaseolus vulgaris L.) is a potential pulse to use in the development of food products with high protein content. Besides dry beans are an important crop for food security and sustainable agriculture. This species is considered the most important grain legume available for human consumption, being cultivated in 126 countries (Valdisser et al., 2017).Dry common beans are a product with economic and social importance, because, in addition to having great nutritional value, it is an economical alternative for agricultural exploitation in small farms and as a less qualified labor occupation activity in several Brazilian rural regions. So, family farming is responsible for the production of 70% of the nation's beans (considering all types of beans) (Silva, 2017).

show abstract

Section: Resultssupporting

confidence: 90%

“…to 111.51 μg‧g −1 (dark red bean) (Bento, Ribeiro, Alexandre Silva, et al, 2021). Dark-colored beans (red, black, and pink-colored) normally have the highest TAC since their color is conferred mainly by anthocyanins (Ganesan & Xu, 2017).…”

Section: Phenolic Content Anthocyanins Antioxidant Activity Phytate A...mentioning

confidence: 99%

Physicochemical and functional properties of aged grains flour from different dry common beans

Bento

Morais

Ferreira

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

“…The samples as well as the flour preparation are described in our previous work (Bento, Ribeiro, Alexandre e Silva, et al., 2021). Briefly, the samples used was bean grains from the special color group: BRS Ártico (WAF 75) (Artico, white bean), BRSMG Realce (Realce, brindle bean), BRS Embaixador (Embaixador, red bean), and Jalo Precoce (yellow bean).…”

Section: Methodsmentioning

confidence: 99%

“…However, some sensory and functional attributes of beans and other pulses’ flours, including texture, solubility, appearance, and unpleasant beany flavors (mainly due to the presence of some saponins) (Bento, Ribeiro, Alexandre e Silva, et al., 2021), affect their acceptability and the extent of inclusion in a given recipe (Felker et al., 2018). The thermal processes considerably decrease naturally existing antinutritional factors, increasing the availability of other nutrients, such as protein and starch, and modifying the technological properties of the legume flour (de Almeida Costa et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…In our previous work (Bento, Ribeiro, Alexandre e Silva, et al., 2021), we had proposed an unusual method for obtaining bean flours from colorful beans, by cooking the bean grains (previously soaked or not) under the pressured steam of the autoclave environment without immersing them in water during the thermal process, which is different from the traditional autoclaving process where grains are immersed in water. This modified method was able to change the chemical profile (phenolics, saponins) of the colorful beans flours and retain some of their bioactive compounds (Bento, Ribeiro, Alexandre e Silva, et al., 2021). The resulting cooked bean flours might possibly present significant and interesting modifications on their physical, and technological properties too, making them more suitable for food formulation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method

Bento

Bassinello

Carvalho

et al. 2021

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g‧100 g −1 ), and the lowest content of resistant starch (3.2 g‧100 g −1 ) and protein (20.9 g‧100 g −1 ), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g‧100 g −1 ) and protein (25.8 g‧100 g −1 ). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity.These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization.Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours. Practical applicationsWe have obtained the cooked colorful bean flours by applying an unusual method previously tested. The bean grains (previously soaked or not) were cooked only by the effect of the pressured steam environment of the autoclave without immersion in water during cooking. Our interest is to expand the use of colorful bean flour by improving its acceptability in various food systems. We show that the flour of presoaked cooked grains presented a higher amount of resistant starch and lower viscosities values, which may be suitable for a food system that desires no viscosity changes (e.g., soups).

show abstract

Benefits of Carioca Beans ( Phaseolus vulgaris )

Bento¹,

Gomes²,

Bassinello³

et al. 2022

Molecular Mechanisms of Functional Food

View full text Add to dashboard Cite

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method

Cited by 16 publications

References 36 publications

Physicochemical and functional properties of aged grains flour from different dry common beans

Physicochemical and functional properties of aged grains flour from different dry common beans

Functional and pasting properties of colorful bean ( Phaseolus vulgaris L) flours: Influence of the cooking method

Benefits of Carioca Beans ( Phaseolus vulgaris )

Contact Info

Product

Resources

About