We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Nutritional composition, anti-nutritional, and technological properties of flours from Brazilian common bean genotypes.
- Authors
Correia Bento, Juliana Aparecida; Vieira Pinto, Jennifer; Canniatti Brazaca, Solange Guidolin; Nunes Carvalho, Rosângela; Zaczuk Bassinello, Priscila
- Abstract
This study aimed to evaluate the nutritional and technological quality of the flour from different common bean groups (carioca, black, pink, and purple), to verify its potential application as an ingredient in food products. The carioca bean flours had the greatest content of dietary fiber (15-18 g 100g-1), essential amino acids (Met and Cys), Fe content (63 mg kg-1) combined with the lowest phytate: Fe molar ratio (6.6). It also presented low water absorption (WAI), high water solubility, and intermediate values of peak viscosity (775 cP). The black beans showed the maximum amount of essential amino acids and lipids, and low content of phytates (0.4%). Black bean flour showed the greatest viscoamylographic values, WAI, foaming capacity (FC), foam stability (FS), emulsifying capacity (EC), and emulsion stability (ES). Instead, the pink and purple beans had the lowest viscoamylographic profile, EC, and ES values. The purple grains presented the highest protein amount (22 g 100g-1), and a high molar ratio between phytate to Zn and Fe (18.8 and 9.7, respectively). The pink grains presented high Try and carbohydrates contents, and a low Zn quantity. In general, despite the differences observed, the flours had advantageous nutritional and technological properties for different applications in the food industry.
- Subjects
COMMON bean; ESSENTIAL amino acids; BLACK bean; FLOUR; FLOUR quality; DIETARY fiber
- Publication
Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias, 2023, Vol 18, Issue 4, p1
- ISSN
1981-1160
- Publication type
Article
- DOI
10.5039/agraria.v18i4a3313