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Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)

Osorio-Díaz, Perla ; Agama-Acevedo, Edith ; Carmona-García, Roselis ; Tovar, Juscelino LU orcid ; Paredes-López, Octavio and Bello-Pérez, Luis A. (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
; ; ; ; and
publishing date
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}},
}