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

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

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 (R...

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Bibliographic Details
Main Authors: Juliana Aparecida Correia Bento, Daisy Karione Morais, Rafael Siqueira de Berse, Priscila Zaczuk Bassinello, Márcio Caliari, Manoel Soares Soares Júnior
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Applied Food Research
Subjects:
Resistant starch
paste viscosity
hardness
emulsifying capacity
water solubility
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502221000275

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http://www.sciencedirect.com/science/article/pii/S2772502221000275

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