Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)
(2004) In Interciencia 29(9). p.510-514- Abstract
"Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4°C, changing from 37.93 (freshly cooked "control" seeds) to 32.18% (seeds stored for 96h). An inverse pattern was found for resistant starch (RS) content. RS ranged between 2.24 and 3.49% for the control and 96h-stored samples, which represents a 56% increase in the RS content. Resistant starch associated to dietary fiber (RSAF) had a similar behavior, as its... (More)
"Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4°C, changing from 37.93 (freshly cooked "control" seeds) to 32.18% (seeds stored for 96h). An inverse pattern was found for resistant starch (RS) content. RS ranged between 2.24 and 3.49% for the control and 96h-stored samples, which represents a 56% increase in the RS content. Resistant starch associated to dietary fiber (RSAF) had a similar behavior, as its values increased with the storage time. The α-amylolysis rate decreased with storage, i.e. long-stored (96h) cooked samples exhibited slower starch digestion features. The predicted glycemic index ranged between 62.9 and 59.7%, suggesting slow glucose-release features for starch in "ayocote" beans.
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- author
- Osorio-Díaz, Perla ; Agama-Acevedo, Edith ; Carmona-García, Roselis ; Tovar, Juscelino LU ; Paredes-López, Octavio and Bello-Pérez, Luis A.
- publishing date
- 2004-09-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Beans, Digestibility, Legumes, Phaseolus coccineous, Resistant starch, Starch
- in
- Interciencia
- volume
- 29
- issue
- 9
- pages
- 5 pages
- publisher
- Interciencia Association
- external identifiers
-
- scopus:5744242941
- ISSN
- 0378-1844
- language
- English
- LU publication?
- no
- id
- a6d15cf7-1c8a-4100-bdc2-dba666aafd40
- date added to LUP
- 2018-10-05 15:44:12
- date last changed
- 2024-03-22 08:26:03
@article{a6d15cf7-1c8a-4100-bdc2-dba666aafd40, abstract = {{<p>"Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4°C, changing from 37.93 (freshly cooked "control" seeds) to 32.18% (seeds stored for 96h). An inverse pattern was found for resistant starch (RS) content. RS ranged between 2.24 and 3.49% for the control and 96h-stored samples, which represents a 56% increase in the RS content. Resistant starch associated to dietary fiber (RSAF) had a similar behavior, as its values increased with the storage time. The α-amylolysis rate decreased with storage, i.e. long-stored (96h) cooked samples exhibited slower starch digestion features. The predicted glycemic index ranged between 62.9 and 59.7%, suggesting slow glucose-release features for starch in "ayocote" beans.</p>}}, author = {{Osorio-Díaz, Perla and Agama-Acevedo, Edith and Carmona-García, Roselis and Tovar, Juscelino and Paredes-López, Octavio and Bello-Pérez, Luis A.}}, issn = {{0378-1844}}, keywords = {{Beans; Digestibility; Legumes; Phaseolus coccineous; Resistant starch; Starch}}, language = {{eng}}, month = {{09}}, number = {{9}}, pages = {{510--514}}, publisher = {{Interciencia Association}}, series = {{Interciencia}}, title = {{Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)}}, volume = {{29}}, year = {{2004}}, }