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

Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

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

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Publisher
Springer India
Copyright
Copyright © 2017 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-017-3019-4
Publisher site
See Article on Publisher Site

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.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Dec 30, 2017

References

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