Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.)
Landa-Habana, Lorena ; Piña-Hernández, Ariana ; Agama-Acevedo, Edith ; Tovar, Juscelino LU
and Bello-Pérez, Luis A.
(2004)
In Plant Foods for Human Nutrition
59(4).
p.133-136
- Abstract
Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69-42.81%) than in the autoclaved samples (37.04-38.16%) and did not change during storage at 4°C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65-2.79%) than in autoclaved beans (1.62-1.94%). The initial in vitro α-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices... (More)
Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69-42.81%) than in the autoclaved samples (37.04-38.16%) and did not change during storage at 4°C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65-2.79%) than in autoclaved beans (1.62-1.94%). The initial in vitro α-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices (90 min) were similar for both samples. None of the bean samples showed statistical differences in α-amylolysis behavior (α = 0.05) after storage at 4°C for 96 hour.
(Less)
- author
- Landa-Habana, Lorena
; Piña-Hernández, Ariana
; Agama-Acevedo, Edith
; Tovar, Juscelino
LU
and Bello-Pérez, Luis A.
- publishing date
- 2004-10-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Beans, Legumes, Resistant starch, Starch, Starch Hydrolysis rate
- in
- Plant Foods for Human Nutrition
- volume
- 59
- issue
- 4
- pages
- 4 pages
- publisher
- Springer
- external identifiers
-
- scopus:12944258959
- pmid:15678720
- ISSN
- 0921-9668
- DOI
- 10.1007/s11130-004-4307-5
- language
- English
- LU publication?
- no
- id
- ebfd9ce6-d810-4431-83ae-f2b3b7633d0e
- date added to LUP
- 2018-10-05 15:48:36
- date last changed
- 2024-06-10 18:39:31
@article{ebfd9ce6-d810-4431-83ae-f2b3b7633d0e,
abstract = {{<p>Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69-42.81%) than in the autoclaved samples (37.04-38.16%) and did not change during storage at 4°C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65-2.79%) than in autoclaved beans (1.62-1.94%). The initial in vitro α-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices (90 min) were similar for both samples. None of the bean samples showed statistical differences in α-amylolysis behavior (α = 0.05) after storage at 4°C for 96 hour.</p>}},
author = {{Landa-Habana, Lorena and Piña-Hernández, Ariana and Agama-Acevedo, Edith and Tovar, Juscelino and Bello-Pérez, Luis A.}},
issn = {{0921-9668}},
keywords = {{Beans; Legumes; Resistant starch; Starch; Starch Hydrolysis rate}},
language = {{eng}},
month = {{10}},
number = {{4}},
pages = {{133--136}},
publisher = {{Springer}},
series = {{Plant Foods for Human Nutrition}},
title = {{Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.)}},
url = {{http://dx.doi.org/10.1007/s11130-004-4307-5}},
doi = {{10.1007/s11130-004-4307-5}},
volume = {{59}},
year = {{2004}},
}