Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods

Bruna Carbas, Shivani Pathania, Ana Castanho, Diana Lourenço, Isabel Mota Veiga, Maria Carlota Vaz Patto, Carla Brites

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78–27.10%), fat content (1.16–2.18%), hydration capacity (95.90–149.30%), unhydrated seeds (4.00–40.00%), γ tocopherol (3.20–98.05 mg/100 g fat), δ tocopherol (0.06–4.72 mg/100 g fat) and pasting behavior. Amylose content of WBF (11.4–20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00–47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4–20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9–23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.

Original languageEnglish
Pages (from-to)1056-1064
Number of pages9
JournalJournal of Food Science and Technology
Volume55
Issue number3
DOIs
Publication statusPublished - 1 Mar 2018

Keywords

  • Bean flour
  • DSC
  • Pasting behavior
  • Rice: bean blends
  • Starch isolates

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