Physicochemical characterization and functional properties of flours from North‐western Argentina bean (Phaseolus vulgaris L.) cultivars

Abstract

Background and Objectives Beans are widely consumed throughout the world, usually as whole seeds. However, its use as flour is not widely used and they could be potential ingredients for developing new products due to their nutritional, physicochemical, and techno‐functional properties. In this sense, these properties of flours obtained from different agronomic‐improved North‐western Argentina (NOA) bean cultivars were studied. Findings All of the bean flours were rich in total dietary fiber and proteins, and also contained phytosterols (β‐sitosterol > stigmasterol > campesterol) and γ‐tocopherol. Flours obtained from colored cultivars showed higher pigments and total phenolic contents and had higher antioxidant activities. In flours, water and oil absorption capacities were correlated to flours' total dietary fiber contents, and adequate emulsion activities and stabilities were observed, positively correlated with their protein contents. Flour starch granules showed smooth surfaces without cracks or fissures, spherical and oval shapes, and heterogeneous sizes. However, no differences were found in starch gelatinization among flours by differential scanning calorimetry and similar Fourier transform infrared spectra or X‐ray diffraction patterns were observed. Conclusions Bean flours are potential ingredients for developing new value‐added products based on their nutritional, physicochemical and functional characteristics. Moreover, even though flours were obtained from different agronomic‐improved NOA bean cultivars, their physicochemical and functional properties were similar, making them potentially food ingredients with functionality. Significance and Novelty All information regarding the analyzed properties in this study shows the nutritional and techno‐functional advantages to popularize the use of bean flours in new food products.

Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods

“…Yao et al (2019) reported that the gelatinization temperatures of mung bean starches derived from four mung bean cultivars varied within the range of 1–3°C ( T o of 62.15–64.45°C; T p of 67.40–68.40°C; T c of 72.40–73.10°C). Nevertheless, biphasic endotherms with T p1 of 70–82°C and T p2 of 90– 105°C were found by heating a suspension of flours from other beans, peas, and lentils (Chung, Liu, Hoover, et al, 2008; Chung, Liu, Pauls, et al, 2008; Nagai et al, 2022; Sánchez‐Arteaga et al, 2015; Santiago‐Ramos et al, 2018). According to previous studies, the first peak is mainly involved in starch gelatinization, while the second peak is related to protein denaturation and melting of the amylose−lipid complex.…”

Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties

“…Starch microstructures were observed in a scanning electron microscope (SEM, FEI Quanta 200, Hillsboro, OR, USA) and granule sizes were determined from at least ten granules following the methodology of Nagai et al 4 Starch selected chemical composition Ash, protein and moisture levels were measured in duplicate according to the AOAC official methods. 7…”

“…The polymorph types of the isolated starch samples were determined according to Nagai et al 4 using an X-ray diffractometer (XEUSS, 1.0, Xenocs, Sassenage, France). The X-ray profiles were analyzed using OriginPro 9.0 software (OriginLab Corporation, Northampton, MA, USA), and the relative crystallinity (RC, %) was calculated as the ratio between the area of the peaks corresponding to the crystalline area and the total area (crystalline + amorphous):…”

“…These cultivars represent a valuable genetic resource and are domestically consumed or exported. Although several characteristics of these high-quality seeds as whole grains have been previously studied, 4 some of their isolated constituents, such as starch, to our certain knowledge, have not yet been studied or characterized.…”

Diseño y desarrollo de productos cárnicos magros adicionados con fuentes vegetales de elevado valor nutricional

“…Respecto a los compuestos polifenólicos totales evaluados en ambas harinas (Tabla 3.3), los niveles detectados fueron bajos pero significativamente mayor (P < 0,05) en la harina de poroto variedad Cerrillos. Estos resultados son consistentes con lo encontrado en otros trabajos que destacan los bajos contenidos de CFT en harinas de porotos de variedades blancas en comparación con variedades coloreadas (Campos-Vega et al, 2010;Madhujith et al, 2004;Nagai et al, 2022;Rodríguez Madrera et al, 2021).…”