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In vitro digestibility of starch in cooked-milled common beans

Tovar, J; Fernandez, Marilen LU and Blanco-Metzler, A (2005) In Interciencia 30(12). p.780-783
Abstract
In spite of the importance of legumes in Latin American diets, nutritional features of carbohydrates in these seeds are scarcely known. The purpose of this study was to assess the in vitro digestibility of starch in cooked powdered black beans, a common type of product in Mexico and Central America. The properties of a commercial product were compared to those of an experimental material obtained by seed pressure cooking, milling and drum drying. Available starch content varied between 29 and 35% (d.m.b.), whereas retrograded resistant starch (RS) levels ranged between 2.7 and 3.7%. The experimental product exhibited the highest RS values. Both types of samples were slowly digested by a-amylase, in particular the commercial preparation,... (More)
In spite of the importance of legumes in Latin American diets, nutritional features of carbohydrates in these seeds are scarcely known. The purpose of this study was to assess the in vitro digestibility of starch in cooked powdered black beans, a common type of product in Mexico and Central America. The properties of a commercial product were compared to those of an experimental material obtained by seed pressure cooking, milling and drum drying. Available starch content varied between 29 and 35% (d.m.b.), whereas retrograded resistant starch (RS) levels ranged between 2.7 and 3.7%. The experimental product exhibited the highest RS values. Both types of samples were slowly digested by a-amylase, in particular the commercial preparation, suggesting that these products may elicit low glycemic responses. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Interciencia
volume
30
issue
12
pages
780 - 783
publisher
Interciencia Association
external identifiers
  • wos:000234258300011
ISSN
0378-1844
language
Spanish
LU publication?
yes
id
32c3cf4c-ea93-44f3-b54e-2d07c8a710c5 (old id 210530)
date added to LUP
2007-08-15 16:06:20
date last changed
2016-04-16 05:01:49
@article{32c3cf4c-ea93-44f3-b54e-2d07c8a710c5,
  abstract     = {In spite of the importance of legumes in Latin American diets, nutritional features of carbohydrates in these seeds are scarcely known. The purpose of this study was to assess the in vitro digestibility of starch in cooked powdered black beans, a common type of product in Mexico and Central America. The properties of a commercial product were compared to those of an experimental material obtained by seed pressure cooking, milling and drum drying. Available starch content varied between 29 and 35% (d.m.b.), whereas retrograded resistant starch (RS) levels ranged between 2.7 and 3.7%. The experimental product exhibited the highest RS values. Both types of samples were slowly digested by a-amylase, in particular the commercial preparation, suggesting that these products may elicit low glycemic responses.},
  author       = {Tovar, J and Fernandez, Marilen and Blanco-Metzler, A},
  issn         = {0378-1844},
  language     = {spa},
  number       = {12},
  pages        = {780--783},
  publisher    = {Interciencia Association},
  series       = {Interciencia},
  title        = {In vitro digestibility of starch in cooked-milled common beans},
  volume       = {30},
  year         = {2005},
}