Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast
The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common b...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2019-02-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0009_nutritional-and-technological-properties-of-tepary-bean-phaseolus-acutifolius-cultivated-in-mexican-northeast.php |
| _version_ | 1797899635752173568 |
|---|---|
| author | Laura Heredia-Rodríguez Marcela Gaytán-Martínez Eduardo Morales-Sánchez Aurora de Jesús Garza-Juárez Vania Urias-Orona Blanca Edelia González-Martínez Manuel López-Cabanillas Lomelí Jesús Alberto Vázquez-Rodríguez |
| author_facet | Laura Heredia-Rodríguez Marcela Gaytán-Martínez Eduardo Morales-Sánchez Aurora de Jesús Garza-Juárez Vania Urias-Orona Blanca Edelia González-Martínez Manuel López-Cabanillas Lomelí Jesús Alberto Vázquez-Rodríguez |
| author_sort | Laura Heredia-Rodríguez |
| collection | DOAJ |
| description | The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1-80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety. |
| first_indexed | 2024-04-10T08:32:00Z |
| format | Article |
| id | doaj.art-ce04200cdf804717a98901301515e8c6 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:00Z |
| publishDate | 2019-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-ce04200cdf804717a98901301515e8c62023-02-23T03:28:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172019-02-01371626810.17221/331/2017-CJFScjf-201901-0009Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican NortheastLaura Heredia-Rodríguez0Marcela Gaytán-Martínez1Eduardo Morales-Sánchez2Aurora de Jesús Garza-Juárez3Vania Urias-Orona4Blanca Edelia González-Martínez5Manuel López-Cabanillas Lomelí6Jesús Alberto Vázquez-Rodríguez7Research Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, MexicoResearch and Graduate Studies in Food Science, School of Chemistry, Universidad Autónomade Querétaro, Querétaro, MexicoCICATA-IPN, Queretaro Unit, Instituto Politenico Nacional, Querétaro, MexicoResearch Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, MexicoResearch Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, MexicoResearch Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, MexicoResearch Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, MexicoResearch Center in Nutrition and Public Health, Public Health and Nutrition Faculty, Universidad Autonoma de Nuevo León, Monterrey, MexicoThe nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1-80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0009_nutritional-and-technological-properties-of-tepary-bean-phaseolus-acutifolius-cultivated-in-mexican-northeast.phpethnical cropslegumestechnological propertiestexture profile analysis |
| spellingShingle | Laura Heredia-Rodríguez Marcela Gaytán-Martínez Eduardo Morales-Sánchez Aurora de Jesús Garza-Juárez Vania Urias-Orona Blanca Edelia González-Martínez Manuel López-Cabanillas Lomelí Jesús Alberto Vázquez-Rodríguez Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast Czech Journal of Food Sciences ethnical crops legumes technological properties texture profile analysis |
| title | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_full | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_fullStr | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_full_unstemmed | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_short | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_sort | nutritional and technological properties of tepary bean phaseolus acutifolius cultivated in mexican northeast |
| topic | ethnical crops legumes technological properties texture profile analysis |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0009_nutritional-and-technological-properties-of-tepary-bean-phaseolus-acutifolius-cultivated-in-mexican-northeast.php |
| work_keys_str_mv | AT lauraherediarodriguez nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast AT marcelagaytanmartinez nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast AT eduardomoralessanchez nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast AT auroradejesusgarzajuarez nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast AT vaniauriasorona nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast AT blancaedeliagonzalezmartinez nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast AT manuellopezcabanillaslomeli nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast AT jesusalbertovazquezrodriguez nutritionalandtechnologicalpropertiesofteparybeanphaseolusacutifoliuscultivatedinmexicannortheast |