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Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'

Carmona-García, Roselis ; Osorio-Díaz, Perla ; Agama-Acevedol, Edith ; Tovar, Juscelino LU and Bello-Pérez, Luis Arturo (2007) In International Journal of Food Science and Technology 42(3). p.296-302
Abstract

Common beans from Mayocoba variety were soaked in different solutions, cooked, stored and evaluated for cooking time, chemical composition and in vitro starch digestibility. Soaking decreased cooking time; the lowest value (149 min) was obtained when a sodium chloride (1%) and sodium bicarbonate (0.75%) mixture was used. Total starch content in samples soaked in water, sodium chloride or sodium bicarbonate increased in relation to the non-soaked sample, a pattern that may be associated with lixiviation of other bean components, which leads to increased TS content. Soaking also affected available starch (AS) levels, because beans soaked in sodium bicarbonate solution exhibited the lowest AS; on the contrary, beans soaked in water and... (More)

Common beans from Mayocoba variety were soaked in different solutions, cooked, stored and evaluated for cooking time, chemical composition and in vitro starch digestibility. Soaking decreased cooking time; the lowest value (149 min) was obtained when a sodium chloride (1%) and sodium bicarbonate (0.75%) mixture was used. Total starch content in samples soaked in water, sodium chloride or sodium bicarbonate increased in relation to the non-soaked sample, a pattern that may be associated with lixiviation of other bean components, which leads to increased TS content. Soaking also affected available starch (AS) levels, because beans soaked in sodium bicarbonate solution exhibited the lowest AS; on the contrary, beans soaked in water and sodium chloride showed higher AS contents than non-soaked beans. In agreement with AS content, beans soaked in bicarbonate solution presented the highest resistant starch values. Soaking in diverse solutions did not affect the hydrolysis index and consequently the predicted glycaemic index(pGI). pGIs of Mayocoba beans reiterate the well-known beneficial 'slow digestion' features of starch in pulses.

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author
; ; ; and
publishing date
type
Contribution to journal
publication status
published
keywords
Bean, Glycaemic index, Legumes, Soaking, Starch
in
International Journal of Food Science and Technology
volume
42
issue
3
pages
7 pages
publisher
Wiley-Blackwell
external identifiers
  • scopus:33847285504
ISSN
0950-5423
DOI
10.1111/j.1365-2621.2006.01218.x
language
English
LU publication?
no
id
9aed7694-522b-4ff0-bf22-ee18b3c2fb76
date added to LUP
2018-10-05 15:23:40
date last changed
2022-03-17 17:43:01
@article{9aed7694-522b-4ff0-bf22-ee18b3c2fb76,
  abstract     = {{<p>Common beans from Mayocoba variety were soaked in different solutions, cooked, stored and evaluated for cooking time, chemical composition and in vitro starch digestibility. Soaking decreased cooking time; the lowest value (149 min) was obtained when a sodium chloride (1%) and sodium bicarbonate (0.75%) mixture was used. Total starch content in samples soaked in water, sodium chloride or sodium bicarbonate increased in relation to the non-soaked sample, a pattern that may be associated with lixiviation of other bean components, which leads to increased TS content. Soaking also affected available starch (AS) levels, because beans soaked in sodium bicarbonate solution exhibited the lowest AS; on the contrary, beans soaked in water and sodium chloride showed higher AS contents than non-soaked beans. In agreement with AS content, beans soaked in bicarbonate solution presented the highest resistant starch values. Soaking in diverse solutions did not affect the hydrolysis index and consequently the predicted glycaemic index(pGI). pGIs of Mayocoba beans reiterate the well-known beneficial 'slow digestion' features of starch in pulses.</p>}},
  author       = {{Carmona-García, Roselis and Osorio-Díaz, Perla and Agama-Acevedol, Edith and Tovar, Juscelino and Bello-Pérez, Luis Arturo}},
  issn         = {{0950-5423}},
  keywords     = {{Bean; Glycaemic index; Legumes; Soaking; Starch}},
  language     = {{eng}},
  month        = {{03}},
  number       = {{3}},
  pages        = {{296--302}},
  publisher    = {{Wiley-Blackwell}},
  series       = {{International Journal of Food Science and Technology}},
  title        = {{Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'}},
  url          = {{http://dx.doi.org/10.1111/j.1365-2621.2006.01218.x}},
  doi          = {{10.1111/j.1365-2621.2006.01218.x}},
  volume       = {{42}},
  year         = {{2007}},
}