Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean (Vigna angularis) cultivars

In current study, starches were isolated from 13 different adzuki bean (Vigna angularis) cultivars and were analyzed for physicochemical properties, pasting, thermal, and retrogradation characteristics. A significant difference (p < .05) was observed in these properties. The yield of starch and amylose content ranged from 14.5% to 29% and 9.95% to 23.99%, respectively. Starch solubility was the highest for IC-241041 SMLAB-4 (19.08%) and the lowest for EC-340225(7.85%). The swelling power was the highest for ICSMLAB-1(15.26 g/g) and the lowest for IC-241041 SMLAB-4 (11.12 g/g). All the values of thermal properties reduced on retrogradation. Results revealed that starches with a high amount of amylose tend to retrograde more (r = .621, p <= .05). Study of various properties can give a fair idea about the wider applications of adzuki bean in the foods processing sector for use in different food formulations like sausages, canned products, sauces, seasonings, jellies, and gummy products. Practical applications Adzuki bean is known for therapeutic benefits as antioxidant, anti-inflammatory, antidiabetic, and anti-hypercholesteraemic. Starches isolated from 13 adzuki bean cultivars were studied for various physicochemical, pasting, and gelatinization properties. A significant difference was observed in cultivars, which may be attributed to genetic composition, grain size and color, amylose and amylopectin content. Correlations were observed in various properties. It was found that pasting properties were influenced by the amylose content. Solubility had a strong positive correlation with transmittance. Adzuki starch has potential use in different food formulations like sausages, sauces, jellies, paste in pastries, desserts, cake, porridge, and ice cream. This study would be helpful for food processor to select the cultivar according to the properties beneficial for their product characteristics.