33A-10 |
|
L. A. BELLO-PÉREZ1, R. Carmona-García2, P. Osorio-Díaz2, and E. Agama-Acevedo2. (1) Desarrollo Tecnológico, Instituto Politécnico Nacional, Km. 8.5 carr. Yautepec-Jojutla Col. San Isidro, Yautepec, 62731, Mexico, (2) Mexico Legumes are a rich and inexpensive source of protein and carbohydrates for a large part of the world’s population, mainly in developing countries. In the grain, starch and nonstarch polysaccharides (dietary fiber) are the major constituents, with smaller but significant amounts of oligosaccharides. In México there is a great number of varieties and cultivars of beans, that in many cases are cultivated for farmer self consumption. These varieties can have different caloric value, depending on their starch bioavailability. The objective of the present study was to characterize the starch digestibility of ayocote bean after cooking and storage. The samples, cooked seeds plus cooking water, were cooled down at room temperature and stored during 24, 48, 72 and 96 h at 4 °C. After each storage time, the samples were equilibrated at room temperature (25 °C) during 15 min before analysis.Total starch was determined using the method of Goñi et al. (1997), potentially available starch was assessed following the multienzymatic protocol of Holm et al (1986), using Termamyl (Novo A/S, Copenhagen) and amyloglucosidase (Boehringer, Mannheim). Resistant starch was assessed according to the method proposed by Goñi et al (1996). Total starch in the samples (control and stored) was not different; this pattern is due to that the re-heating is not severe and did not produce starch degradability, without appreciable starch solubilization. Available starch decreased with storage time; values ranged between 37.9 % (control sample) until 32.2 % (96 h). This phenomenon is due to starch retrogradation with the conditions used for storage of the samples. Resistant starch (RS) showed higher values when storage time increased from 2.2 % (control) to 3.5 % (96 h). However, RS values in this species were lower than those reported in Phaseolus vulgaris (approximately 6.0 %). The ayocote variety presented high available starch and low RS values, since it can be used for people with high caloric requirements.
Session 33A, Carbohydrate: General
|