Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

Detalhes bibliográficos
Autor(a) principal: Marquezi,Milene
Data de Publicação: 2016
Outros Autores: Gervin,Vanessa Maria, Watanabe,Lucas Bertoldi, Bassinello,Priscila Zaczuk, Amante,Edna Regina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100404
Resumo: Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.
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spelling Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivarsCommon beanStarchViscoamylographic profileCompositionSummary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.Instituto de Tecnologia de Alimentos - ITAL2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100404Brazilian Journal of Food Technology v.19 2016reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.0516info:eu-repo/semantics/openAccessMarquezi,MileneGervin,Vanessa MariaWatanabe,Lucas BertoldiBassinello,Priscila ZaczukAmante,Edna Reginaeng2016-06-23T00:00:00Zoai:scielo:S1981-67232016000100404Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2016-06-23T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
title Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
spellingShingle Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Marquezi,Milene
Common bean
Starch
Viscoamylographic profile
Composition
title_short Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
title_full Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
title_fullStr Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
title_full_unstemmed Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
title_sort Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
author Marquezi,Milene
author_facet Marquezi,Milene
Gervin,Vanessa Maria
Watanabe,Lucas Bertoldi
Bassinello,Priscila Zaczuk
Amante,Edna Regina
author_role author
author2 Gervin,Vanessa Maria
Watanabe,Lucas Bertoldi
Bassinello,Priscila Zaczuk
Amante,Edna Regina
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Marquezi,Milene
Gervin,Vanessa Maria
Watanabe,Lucas Bertoldi
Bassinello,Priscila Zaczuk
Amante,Edna Regina
dc.subject.por.fl_str_mv Common bean
Starch
Viscoamylographic profile
Composition
topic Common bean
Starch
Viscoamylographic profile
Composition
description Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.
publishDate 2016
dc.date.none.fl_str_mv 2016-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100404
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100404
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.0516
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.19 2016
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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