Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1046137
Title: Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivar.
Authors: MARQUEZI, M.
GERVIN, V. M.
WATANABE, L. B.
BASSINELLO, P. Z.
AMANTE, E. R.
Affiliation: MILENE MARQUEZI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; VANESSA MARIA GERVIN, UNIVERSIDADE FEDERAL DE SANTA CATARINA; LUCAS BERTOLDI WATANABE, UNIVERSIDADE FEDERAL DE SANTA CATARINA; PRISCILA ZACZUK BASSINELLO, CNPAF; EDNA REGINA AMANTE, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Date Issued: 2016
Citation: Brazilian Journal of Food Technology, Campinas, v. 19, e2016005, 2016.
Description: The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm?3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.
Thesagro: Feijão
Phaseolus vulgaris
Amido
NAL Thesaurus: Starch
Keywords: Viscoamylographic profile
Perfil viscoamilográfico
DOI: 10.1590/1981-6723.0516
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPAF)

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