61A-6 |
Starch biodisponibility of some industrialized commercial beans (Phaseolus vulgaris) |
L. A. BELLO-PÉREZ1, P. Osorio-Díaz2, E. Agama-Acevedo2, J. Sánchez-Muñoz2, J. Tovar3, and O. Paredes-López4. (1) Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km. 8.5 Carr. Yautepec-Jojutla Col. San Isidro, Yautepec, 62731, Mexico, (2) Centro de Desarrollo de Productos Bióticos, Yautepec, Mexico, (3) Instituto de Biología Experimental, Universidad Central de Venezuela, Caracas, Venezuela, (4) Departamento de Biotecnología y Bioquímica, Centro de Investigación y Estudios Avanzados del IPN, U. Irapuato, Irapuato, Mexico Dry legumes are a rich and inexpensive source of protein and calories for a large part of the world’s population, mainly in developing countries. The dry bean (Phaseolus vulgaris) has an important place among the legumes of major production and consumption in Africa, India and Latinamerica. Carbohydrates constitute the main fraction of grain legumes, accounting for up to 55-65 % of the dry matter. Of these, starch is the major constituent. The objective of this work was to investigate the effect of the traditional domestic treatment in comparison with some industrial processing ways on the in vitro rate of starch digestion and resistant starch levels in beans. Chemical composition was evaluated using official methods. Available starch was determined with a multienzymatic protocol using a-amylase and amyloglucosidase, The in vitro rate of hydrolysis was measured using hog pancreatic amylase, resistant starch (comprising part of RS1 plus RS2 and RS3 fractions) was evaluated using two different techniques. In general, commercial cooked flours did not show differences in protein and ash contents, canned beans also did not show statistical differences (a=0.05) in protein, but they were different in ash. Canned samples had the highest available starch (AS) values. These results suggest that the drying of samples decrease AS. Canned beans exhibited the lowest total resistant starch (RS) values, and the flours obtained from canned seeds had the highest ones. Retrograded resistant starch (RS type III) showed the same pattern than RS (type II + type III), but with lower absolute values. The in vitro a-amylolysis rate for canned beans and commercial flours was lower than that for samples dried in the laboratory. Thus, the additional drying step increased the hydrolysis rate of the samples. Some processing methods and formulations could be recommended for specific dietetic uses.
Session 61A, Carbohydrate
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