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Digestibilidad in vitro del almidón en preparaciones cocidas y molidas de frijol (Phaseolus vulgaris L.)

Tovar, Juscelino LU orcid ; Fernández-Piedra, Mireya and Blanco-Metzler, Adriana (2005) In Interciencia 30(12). p.131-140
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 α-amylase, in particular the commercial... (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 α-amylase, in particular the commercial preparation, suggesting that these products may elicit low glycemie responses.

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Please use this url to cite or link to this publication:
author
; and
alternative title
In vitro digestibility of starch in cooked and powdered kidney beans (Phaseolus vulgaris L.)
publishing date
type
Contribution to journal
publication status
published
in
Interciencia
volume
30
issue
12
pages
10 pages
publisher
Interciencia Association
external identifiers
  • scopus:32844466740
ISSN
0378-1844
language
Spanish
LU publication?
no
id
aa71df7b-c902-49ec-b4f0-a851148cbc77
date added to LUP
2018-10-05 15:42:17
date last changed
2024-01-15 02:50:26
@article{aa71df7b-c902-49ec-b4f0-a851148cbc77,
  abstract     = {{<p>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 α-amylase, in particular the commercial preparation, suggesting that these products may elicit low glycemie responses.</p>}},
  author       = {{Tovar, Juscelino and Fernández-Piedra, Mireya and Blanco-Metzler, Adriana}},
  issn         = {{0378-1844}},
  language     = {{spa}},
  month        = {{12}},
  number       = {{12}},
  pages        = {{131--140}},
  publisher    = {{Interciencia Association}},
  series       = {{Interciencia}},
  title        = {{Digestibilidad in vitro del almidón en preparaciones cocidas y molidas de frijol (Phaseolus vulgaris L.)}},
  volume       = {{30}},
  year         = {{2005}},
}