Physicochemical and functional properties of mangalô bean (Lablab purpureus L.) starch

Prazeres, Keila G.M.d.; Andrade, Ivo Henrique Pinto; Camilloto, Geany Peruch; Cruz, Renato Souza

doi:10.1016/j.colsurfa.2020.125706

Cited by 6 publications

(7 citation statements)

References 75 publications

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“…On the other hand, the cultivar Artico (raw flour) showed the lowest values of viscosity (886 cP and 459 cP for final viscosity and setback) and the lowest starch content. These values are lower than that found for Mangalô bean starch that had a maximum viscosity of 4,205 cP (Prazeres et al, 2020).…”

Section: Pasting Propertiescontrasting

confidence: 64%

“…Since in the soaking step, present in this preparation method, the bean grains (and consequentially the starch granules) absorb a significant amount of water, which contributed to starch gelatinization during the cooking step in the autoclave; unlike, the flours made without the soaking step, where the grains absorbed less water and, as consequence, the starch gelatinization during cooking was reduced. Low breakdown and setback values (i.e., flours made with the cooked method C5′) indicate greater paste stability during mechanical processes and less tendency to retrogradation upon cooling (Kim et al., 2018; Prazeres et al., 2020), which are suitable for various food systems.…”

Section: Resultsmentioning

confidence: 99%

“…for bean flours since they are rich in proteins and TDF, which in turn are believed to form a matrix network that could entrap and protect the integrity of starch granules. Their presence in flours has also been related to a reduction of the water availability to starch and to an increase in the temperatures at which starch granules start to absorb water(Lin & Fernández-Fraguas, 2020;Prazeres et al 2020;Romero & Zhang, 2019). So, this higher viscosity-temperature of bean flours indicates a greater resistance to swelling, which is following the low WSI as well, with their decrease in the cooked flours (Figure2).The C5′ and C20′ increased the flours pasting temperature, with C20′ flours showing the highest values, due to the increased RS F I G U R E 2 Water absorption index (a), water solubility index (B), and oil absorption index (C).…”

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confidence: 99%

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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

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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).

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Section: Pasting Propertiescontrasting

confidence: 64%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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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

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“…Higher WAI was found to improve the cohesiveness in noodles, but it also slightly increased the solid loss during cooking (Gulia & Khatkar, 2014). Finally, all aged bean flours had good OAI and WAI, which are important for flavor retention and desirable sensorial properties (Prazeres et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The differences in WAI values between different flours of legumes could be attributed to the difference in protein conformations and variations in the number and nature of the water binding sites in protein molecules (Ahmed et al, 2018). According to Prazeres et al (2020), the WAI is a key functional characteristic in food products such as sausages, creams, and pasta. Higher WAI was found to improve the cohesiveness in noodles, but it also slightly increased the solid loss during cooking (Gulia & Khatkar, 2014).…”

Section: Ta B L Ementioning

confidence: 99%

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

Bento

Morais

Ferreira

et al. 2022

Food Processing Preservation

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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).

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Isolation and Characterization of Colon Targeting Starch from the Non‐Conventional Source of Jharkhand, India

Roy

Kumar

2023

Starch Stärke

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Staple foods are generally the conventional sources of starch. The exploration of non‐conventional and cheap sources of starch has gained momentum. In present study, starch from mankanda (Alocaisa macrrorhizos) tubers was isolated by using basic (NaOH 0.05%, w/w; NAS) and acidic (citric acid 0.03%; CAS) media and evaluated for its physicochemical, structural, thermal, rheological and release profile. The %yield of NAS and CAS starch was found to be 8.14% and 7.28%, with neutral pH, high water holding capacity, moisture content, amylose content, low ash values, restricted swelling, and excellent flow. The granules of the starches were irregular, with a diameter ranging from 1.34‐16.12 um. XRD analysis revealed the combination of type A and B crystal. FT‐IR spectra of both starch samples were almost found to be similar in nature. TGA and DSC analysis indicate good thermal stability. Both starches exhibited shear thinning behavior. In‐vitro drug release studies reflects that that the extracted native starch from mankanda tubers has an immense potential for the development of sustained release formulations to target the lower gastrointestinal region like colon by protecting the drug from the physiological environment of the stomach and small intestine.This article is protected by copyright. All rights reserved

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Physicochemical and functional properties of mangalô bean (Lablab purpureus L.) starch

Cited by 6 publications

References 75 publications

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

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

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

Isolation and Characterization of Colon Targeting Starch from the Non‐Conventional Source of Jharkhand, India

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