Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.

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dc.contributorJULIANA 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.
dc.creatorBENTO, J. A. C.
dc.creatorMORAIS, D. K.
dc.creatorBERSE, R. S. de
dc.creatorBASSINELLO, P. Z.
dc.creatorCALIARI, M.
dc.creatorSOARES JÚNIOR, M. S.
dc.date2022-10-04T19:12:00Z
dc.date2022-10-04T19:12:00Z
dc.date2021-12-06
dc.date2022
dc.date.accessioned2026-07-01T00:07:39Z
dc.descriptionThis 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.
dc.identifierApplied Food Research, v. 2, n. 1, 100027, June 2022.
dc.identifier2772-5022
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1137183
dc.identifierhttps://doi.org/10.1016/j.afres.2021.100027
dc.identifier.urihttp://hdl.handle.net/123456789/397936
dc.languageeng
dc.rightsopenAccess
dc.subjectPaste viscosity
dc.subjectFeijão
dc.subjectPhaseolus Vulgaris
dc.subjectViscosidade
dc.subjectFarinha
dc.subjectBeans
dc.subjectResistant starch
dc.subjectViscosity
dc.subjectHardness
dc.subjectEmulsifying properties
dc.subjectWater solubility
dc.subjectBean flour
dc.titleFunctional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.
dc.typeArtigo de periódico

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