Dragon Tiger Luck

Autoria:BENTO, J. A. C.;MORAIS, D. K.;BERSE, R. S. de;BASSINELLO, P. Z.;CALIARI, M.;SOARES JÚNIOR, M. S.

Resumo:This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development.

Ano de publicação:2022

Tipo de publicação:Artigo de periódico

Unidade:Dragon Tiger Luck Arroz e Feijão

Palavras-chave:Bean flour,Beans, Emulsifying properties,Farinha,Feijão,Hardness, Paste viscosity, Phaseolus Vulgaris, Resistant starch,Viscosidade,Viscosity, Water solubility