Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
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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Brazilian Journal of Food Technology |
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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 |
_version_ |
1752128700880519168 |