Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.

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NMR Metabolomics and Metabolic Pathways Analysis of Cassava Genotypes at Different Harvesting Times and Cooking Characteristics

10.26434/chemrxiv.13138349 ◽

2020 ◽

Author(s):

Elenilson Godoy Alves Filho ◽

Lorena Mara Alexandre Silva ◽

Robson M. Martins ◽

Willyane J.D.J. Oliveira ◽

Cristine Soares Vidal ◽

...

Keyword(s):

Low Income ◽

Metabolic Pathways ◽

Starch Content ◽

Cooking Time ◽

Low Income Countries ◽

Important Class ◽

Primary Metabolites ◽

H Nmr ◽

Pathways Analysis ◽

Cooking Times

Cassava is an important staple food for low income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC), harvested at different times (9 and 15 months) were evaluated by 1H NMR and chemometrics. Additionally, the lignin of these materials was studied by 1H-13C HSQC. The carbohydrates were the most important class of compounds to differentiate the cassava genotypes. The correlation of NMR with cooking time and starch content showed that the higher content of primary metabolites, mostly glucose, can be associated to longer cooking times and reduction of starch corroborating the metabolic pathways analysis. Furthermore, it was observed that the lignin from cell wall did not differentiate the cooking performance of the genotypes.

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NMR Metabolomics and Metabolic Pathways Analysis of Cassava Genotypes at Different Harvesting Times and Cooking Characteristics

10.26434/chemrxiv.13138349.v1 ◽

2020 ◽

Author(s):

Elenilson Godoy Alves Filho ◽

Lorena Mara Alexandre Silva ◽

Robson M. Martins ◽

Willyane J.D.J. Oliveira ◽

Cristine Soares Vidal ◽

...

Keyword(s):

Low Income ◽

Metabolic Pathways ◽

Starch Content ◽

Cooking Time ◽

Low Income Countries ◽

Important Class ◽

Primary Metabolites ◽

H Nmr ◽

Pathways Analysis ◽

Cooking Times

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PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

Journal of Medicine and Pharmacy ◽

10.34071/jmp.2018.5.11 ◽

2018 ◽

Vol 8 (5) ◽

pp. 78-84

Author(s):

Uyen Tran Thi Ngoc ◽

Nam Nguyen Khac ◽

Dung Tran Huu

Keyword(s):

Physicochemical Properties ◽

Resistant Starch ◽

Starch Content ◽

Degree Of Substitution ◽

Wheat Starch ◽

Diabetes Treatment ◽

Glucose Response ◽

Swelling Capacity ◽

Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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Effects of resistant starch content on mixture and cooking among different genotypes rice

JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY ◽

10.3724/sp.j.1238.2010.00605 ◽

2011 ◽

Vol 36 (6) ◽

pp. 605-608

Author(s):

Shu-ming YANG ◽

Tao YANG ◽

Jin-jin WANG ◽

Ya-wen ZENG ◽

Juan DU ◽

...

Keyword(s):

Resistant Starch ◽

Starch Content

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Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110495 ◽

2021 ◽

Vol 298 ◽

pp. 110495

Author(s):

Elizabeth Nakhungu Wafula ◽

Irene Njoki Wainaina ◽

Carolien Buvé ◽

Peter Kahenya Kinyanjui ◽

Wouter Saeys ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Common Beans ◽

Cooking Times

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Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/bceppa.v36i1.55084 ◽

2019 ◽

Vol 36 (1) ◽

Author(s):

Mário José Andrade MENDES ◽

Dayane Rosalyn IZIDORO ◽

Agnes De Paula SCHEER

Keyword(s):

Chemical Composition ◽

Central Composite Design ◽

Resistant Starch ◽

Starch Content ◽

Pasting Properties ◽

Absorption Capacity ◽

Production Chain ◽

Banana Flour ◽

Green Banana ◽

Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

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