In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.)

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.

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Functional Properties of the Great Northern Bean (Phaseolus Vulgaris L.) Proteins. Amino Acid Composition, In Vitro Digestibility, and Application to Cookies

Journal of Food Science ◽

10.1111/j.1365-2621.1982.tb11014.x ◽

1982 ◽

Vol 47 (1) ◽

pp. 8-11 ◽

Cited By ~ 31

Author(s):

S. K. SATHE ◽

V. IYER ◽

D. K. SALUNKHE

Keyword(s):

Amino Acid ◽

Phaseolus Vulgaris ◽

Amino Acid Composition ◽

Acid Composition ◽

Functional Properties ◽

In Vitro Digestibility ◽

Phaseolus Vulgaris L ◽

L Proteins

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Effect of the Addition of Common Bean (Phaseolus vulgaris L.) Flour on the In Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti

Journal of Food Science ◽

10.1111/j.1750-3841.2010.01621.x ◽

2010 ◽

pp. no-no ◽

Cited By ~ 2

Author(s):

Jose-Alberto Gallegos-Infante ◽

Luis Arturo Bello-Perez ◽

Nuria Elizabeth Rocha-Guzman ◽

Ruben Francisco Gonzalez-Laredo ◽

Martha Avila-Ontiveros

Keyword(s):

Phaseolus Vulgaris ◽

Common Bean ◽

In Vitro Digestibility ◽

Phaseolus Vulgaris L

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EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.10.2.2019.29124 ◽

2020 ◽

Vol 10 (2) ◽

Author(s):

Lisa Sangkilen ◽

Gregoria Sri Suhartati Djarkasi ◽

Lucia Cecilia Mandey

Keyword(s):

Experimental Method ◽

Resistant Starch ◽

Amylose Content ◽

Starch Content ◽

Chemical Properties ◽

In Vitro Digestibility ◽

Banana Flour

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana

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