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

• Autor(a) principal: BENTO, J. A. C.
• Data de Publicação: 2021
• Outros Autores: BASSINELLO, P. Z., CARVALHO, R. N., SOUZA NETO, M. A. de, CALIARI, M., SOARES JÚNIOR, M. S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134028; https://doi.org/10.1111/jfpp.15899
• topic: Feijão; Phaseolus Vulgaris; Cocção; Propriedade Organoléptica; Cor; Farinha; Proteína; Beans; Bean flour; Cooked foods; Gelatinization; Food preparation; Color; Pasting properties; Functional properties; Cooking

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.100-1) and protein (25.8 g.100-1). 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.