Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities

Ovando‐Martínez, Maribel; Bello‐Pérez, Luis A.; Whitney, Kristin; Osorio-Dı́az, Perla; Şimşek, Şenay

doi:10.1016/j.carbpol.2011.01.043

Cited by 60 publications

(52 citation statements)

References 35 publications

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“…Coyne had a higher proportion of smaller granules, whereas Gemini and Beryl‐R had higher proportions of larger granules. Our results generally agree with most previously published size distribution ranges for Great Northern bean and other P. vulgaris starches (Hoover and Ratnayake ; Hoover and Sosulski ; Ambigaipalan and others ; Wani and others ; Ovando‐Martínez and others ). However, the granular size at the upper 10% of the population was higher than the maximum granular sizes reported in most previously published reports cited above.…”

Section: Resultssupporting

confidence: 92%

“…Transition temperatures, T o , T p , T c , and range, were statistically equivalent for starches from all cultivars ( P > 0.05). The T o values observed for Great Northern bean starches were, however, higher than what has been reported previously for bean starches of the same species (Hoover and Sosulski ; Ambigaipalan and others ; Wani and others ; Ovando‐Martínez and others ). The transition enthalpies were significantly different among the 5 cultivars ( P < 0.05).…”

Section: Resultscontrasting

confidence: 69%

“…To the best of our knowledge, pasting properties of Great Northern bean starches are not readily available in the published literature. However, pasting properties of starch from other P. vulgaris varieties are available in previous reports (Ovando‐Martínez and others ; Wani and others ). Hoover and others have summarized pasting properties of bean ( P. vulgaris ) starches based on Brabender visco‐amylography (BVA).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch

Wang

Ratnayake

2014

Journal of Food Science

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Great Northern bean is one of the major varieties of dry-edible beans produced worldwide. Starch is the major component in Great Northern beans, which accounts for approximately 40% of its composition. Although most legume starches have been studied in detail, physicochemical and functional properties of Great Northern bean starch are largely unknown. This study investigated the properties and thermal behaviors of 5 Great Northern bean cultivars. The new information reported in this article, on starch properties, would pave ways to find new ingredient and product applications for Great Northern beans in food processing.

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Section: Resultssupporting

confidence: 92%

Section: Resultscontrasting

confidence: 69%

Section: Resultsmentioning

confidence: 99%

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Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch

Wang

Ratnayake

2014

Journal of Food Science

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“…In recent years, interest has increased in the utilization of beans in different forms rather than the traditional way as whole seeds and decorticated split seeds (dhal) (Han, Janz, & Gerlat, 2010;Rui, Boye, Ribereau, Simpson, & Prasher, 2011). They are also processed into flour (Aguilera, Estrella, Benitez, Esteban, & Martín-Cabrejas, 2011), starch (Hoover, Hughes, Chung, & Liu, 2010;Ovando-Martínez, Osorio-Díaz, Whitney, Bello-Pérez, &Simsek, 2011) andproteins (Rui et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

Wani

Sogi

Shivhare

et al. 2015

Food Research International

157

103

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“…Glycemic index (GI) is one indicator that can be used to compare the in vivo glycemic response to foods (Slavin 2004). When in vitro assay methods are employed, the term is referred to as estimated GI (eGI) and is measured based on the glucose released from the test food compared with the glucose released by the reference food (Ovando‐Martínez et al 2011a). Foods can be classified as high (>70), medium (56–69), or low (<55) GI foods (Venn and Green 2007; American Diabetes Association 2013).…”

mentioning

confidence: 99%

Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread

Whitney

Şimşek

2017

Cereal Chem

Self Cite

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Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift toward consumption of whole wheat bread. There has been some indication that the rate and amount of starch digestibility of whole wheat breads may be lower than for their refined flour counterparts. This research investigated the components of whole wheat bread that may reduce starch digestibility and impact nutritional quality. Six formulations of flour were used, which included two refined flours, two whole wheat flours, and two whole wheat flours with added starch. The starch was added to whole wheat flours to increase the starch level to that of the refined flour so that we can determine whether or not the dilution of the starch in whole wheat bread was a factor in lowering the estimated glycemic index (eGI) of whole wheat bread. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC International Approved Method 10‐09.01, and eGI by the Englyst assay. Whole wheat breads had significantly (P < 0.05) higher mineral, protein, arabinoxylan, and phenolic acid contents, as well as significantly (P < 0.05) lower eGI. The starch molecular weight was also significantly (P < 0.05) higher for whole wheat and whole wheat + starch breads compared with white breads. The eGIs of refined flour breads were 93.1 and 92.7, whereas the eGIs of whole wheat and whole wheat + starch breads ranged from 83.5 to 85.1. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.

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Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities

Cited by 60 publications

References 35 publications

Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch

Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch

Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread

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