Home >> Plant Foods for Human Nutrition, Volume 59, Number 4

Effect of Cooking Procedures and Storage on Starch Bioavailability in Common Beans (Phaseolus vulgaris L.)

Authors: LORENA LANDA-HABANA1; ARIANA PIñA-HERNÁNDEZ1; EDITH AGAMA-ACEVEDO1; JUSCELINO TOVER2; LUIS BELLO-PÉREZ3

Source: Plant Foods for Human Nutrition, Volume 59, Number 4, October 2004 , pp. 133-136(4)

Publisher: Springer

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Abstract:

Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69–42.81%) than in the autoclaved samples (37.04–38.16%) and did not change during storage at 4 °C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65–2.79%) than in autoclaved beans (1.62–1.94%). The initial in vitro alpha-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices (90 min) were similar for both samples. None of the bean samples showed statistical differences in alpha-amylolysis behavior (alpha=0.05) after storage at 4 °C for 96 hour.

Keywords: Beans; Legumes; Starch; Starch Hydrolysis rate; Resistant starch

Document Type: Research article

DOI: http://dx.doi.org/10.1007/s11130-004-4307-5

Affiliations: 1: Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-Jojutla, colonia San Isidro, apartado postal 24, 62731, Yautepec, Morelos, México, 2: Instituto de Biología Experimental, Facultad de Ciencias, Universidad Central de Venezuela, Apartado Postal 47069, Caracas, 1041-A, Venezuela, 3: Centro de Desarrollo de Productos Bióticos del IPN. Km 8.5 carr. Yautepec-Jojutla, colonia San Isidro, apartado postal 24, 62731, Yautepec, Morelos, México, Email: labellop@ipn.mx

Publication date: 2004-10-01

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