Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

被引：42

作者：

Choe, Uyory ^{[1
]}

Osorno, Juan M. ^{[1
]}

Ohm, Jae-Bom ^{[2
]}

Chen, Bingcan ^{[1
]}

Rao, Jiajia ^{[1
]}

机构：

[1] North Dakota State Univ, Dept Plant Sci, Fargo, ND 58102 USA

[2] USDA ARS, Cereal Crops Res Unit, Hard Spring & Durum Wheat Qual Lab, Edward T Schafer Agr Res Ctr, Fargo, ND 58108 USA

来源：

FOOD CHEMISTRY | 2022年 / 382卷

关键词：

Bean; In vitro digestion; Physicochemical properties; Functional properties; Moist-heat; Dry-heat; VITRO STARCH DIGESTIBILITY; DIGESTION; HYDROLYSIS; VARIETIES; COOKING; FLAVOR;

D O I：

10.1016/j.foodchem.2022.132570

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The utilization of beans (Phaseolus vulgaris L.) is hindered by unpleasant flavors, low macronutrients digestibility, and long cooking time. The pre-thermally treated beans can overcome these limitations. Therefore, the effect of thermal methods (moist-heat and dry-heat) and bean market classes (black, navy, kidney, and pinto) on functional properties and digestibility of bean flours were compared to raw counterparts. Within bean class, moist heated samples showed increased water-holding capacities of 2.54-2.87 g H2O/g sample and starch/protein digestibility whereas dry-heated samples showed enhanced flavor profile and increased oil-holding capacities of 1.04-1.14 g oil/g sample. Among bean classes, moist-heated kidney bean flour showed the highest water-holding capacity of 2.87 g H2O/g sample and starch/protein digestibility while dry-heated pinto bean flour had the highest oil-holding capacity of 1.14 g oil/g sample. The current result may provide a basis for the development of pre-thermally treated legume flours and facilitate their applications.

引用

页数：11

共 40 条

[11] Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH [J].