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 of Food Science and Technology – Springer Journals
Published: Dec 30, 2017
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