Title:	Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.
Authors:	BENTO, J. A. C. MORAIS, D. K. BERSE, R. S. de BASSINELLO, P. Z. CALIARI, M. SOARES JÚNIOR, M. S.
Affiliation:	JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; RAFAEL SIQUEIRA DE BERSE, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG.
Date Issued:	2022
Citation:	Applied Food Research, v. 2, n. 1, 100027, June 2022.
Description:	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.
Thesagro:	Feijão Phaseolus Vulgaris Viscosidade Farinha
NAL Thesaurus:	Beans Resistant starch Viscosity Hardness Emulsifying properties Water solubility Bean flour
Keywords:	Paste viscosity
ISSN:	2772-5022
DOI:	https://doi.org/10.1016/j.afres.2021.100027
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPAF)