Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L) varieties

Journal of the Science of Food and Agriculture

Volumn 83, Issue 12, 2003, Pages 1283-1288

  Osorio Díaz, Perla ^a   Bello Pérez, Luis A ^a,b   Sáyago Ayerdi, Sonia G ^b   Benítez Reyes, María Del Pilar ^b   Tovar, Juscelino ^c   Paredes López, Octavio ^d  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b Del PRI   (Mexico)

^c FACULTAD DE CIENCIAS   (Venezuela)

^d DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

Beans; Chemical composition; Legumes; Resistant starch; Starch hydrolysis

Indexed keywords

DIGESTIBILITY; FOOD PROCESSING; LEGUME; STORAGE;

BIKINIA LE-TESTUI; PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0141458119     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1413     Document Type: Article

References (35)

1. Sathe SR, Rangnekar PD, Deshpande SS and Salunkhe DK, Isolation and partial characterization of black gram (Phaseolus mungo L) starch. J Food Sci 47:1524-1538 (1982).
2. Bourges RH, Las Leguminosas en la alimentación. II Parte. Cuad Nutr 10:22-30 (1987).
3. Reyes-Moreno C and Paredes-López O, Hard-to-cook phenomenon in common beans - a review. Crit Rev Food Sci Nutr 33:227-286 (1993).
4. Bravo L, Siddhuraju P and Saura-Calixto F, Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian pulses. J Agric Food Chem 46:4667-4674 (1998).
5. Skrabanja V, Liljerberg HGM, Hedley CL, Kreft I and Bjorck IME, Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L). J Agric Food Chem 47:2033-2039 (1999).
6. Asp NG, Resistant starch. Eur J Clin Nutr 46(Suppl 2):(1992).
7. Englyst HN, Kingman SM and Cummings JH, Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46(Suppl 2): S33-S50 (1992).
8. Tovar J, Bjorck IM and Asp NG, Incomplete digestion of legume starches in rats: a study of precooked flours containing retrograded and physically inaccessible starch fractions. J Nutr 122:1500-1507 (1992).
9. Englyst HN and Cummings JH, Digestion of polysaccharides of potato in the small intestine of man. Am J Clin Nutr 45:423-431 (1987).
10. Faisant N, Gallant DJ, Bouchet B and Champ M, Banana starch breakdown in the human small intestine studied by electron microscopy. Eur J Clin Nutr 49:98-104 (1995).
11. Noah L, Guillon F, Bouchet B, Buleon A, Molis C, Gratas M and Champ M, Digestion of carbohydrate from white beans (Phaseolus vulgaris L) in healthy humans. J Nutr 128:977-985 (1998).
12. Asp NG, Van Amelsvoort JMM and Hautvast JGAJ, Nutritional implications of resistant starch. Nutr Res Rev 9:1-31 (1996).
13. Cassidy A, Bingham SA and Cummings JH, Starch intake and colorectal cancer risk: an international comparison. Br J Cancer 69:937-942 (1994).
14. De Deckere EAM, Kloots WJ and Van Amelsvoort JMM, Both raw and retrograded starch decrease serum triacylglycerol concentration and fat accretion in the rat. Br J Nutr 73:287-289 (1995).
15. Jenkins DJA, Wolever TMS, Collier GR, Ocana A, Rao AV, Buckley G, Lam Y, Mayer A and Tompson LU, Metabolic effects of a low-glycemic-index diet. Am J Clin Nutr 46:968-975 (1987).
16. Björck IM, Granfeldt Y, Liljerberg H, Tovar J and Asp NG, Food properties affecting the digestion and absorption of carbohydrates. Am J Clin Nutr 59:699S-705S (1994).
17. Snow P and O'Dea K, Factors affecting the rate of hydrolysis of starch in food. Am J Clin Nutr 34:2721-2727 (1981).
18. Jenkins DJA, Thorne MJ, Camelon K, Jenkins AL, Rao AV, Taylor RH, Thompson LU, Kalmusky J, Reichert R and Francis T, Effect of processing on digestibility and the blood glucose response: study of lentils. Am J Clin Nutr 36:1093-1101 (1982).
19. Tovar J, Granfeldt Y and Björck IM, Effect of processing on blood glucose and insulin responses to starch in legumes. J Agric Food Chem 40:1846-1851 (1992).
20. Tovar J and Melito C, Steam-cooking and dry heating produce resistant starch in legumes. J Agric Food Chem 44:2642-2645 (1996).
21. Velasco ZI, Rascon A and Tovar J, Enzymic availability of starch in cooked black beans (Phaseolus vulgaris L) and cowpeas (Vigna spp). J Agric Food Chem 45:1548-1551 (1997).
22. Wursch P, Del Vedovo S and Koellreuter B, Cell structure and starch nature as key determinants of the digestion rate of starch in legumes. Am J Clin Nutr 43:25-29 (1986).
23. American Association of Cereal Chemists (AACC), Approved Methods of the American Association of Cereal Chemists. AACC, St Paul, MN (2000).
24. Holm J, Bjorck I, Drews A and Asp NG, A rapid method for the analysis of starch. Starch/Starke 38:224-229 (1986).
25. Saura-Calixto F, Goñi I, Bravo L and Mañas E, Resistant starch in foods: modified method for dietary fiber residues. J Food Sci 58:642-645 (1993).
26. Goñi I, Garcia-Diaz L, Mañas E and Saura-Calixto F, Analysis of resistant starch: a method for foods and food products. Food Chem 56:445-449 (1996).
27. Holm J, Bjorck I, Asp NG, Sjoberg LB and Lundquist I, Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat. J Cereal Sci 3:193-200 (1985).
28. Ferrán M (Ed). SPSS para Windows. Programación y Análisis Estadístico. McGraw Hill, México, DF (1996).
29. Bravo L, Siddhuraju P and Saura-Calixto F, Composition of underexploited Indian pulses. Comparison with common legumes. Food Chem 64:185-192 (1999).
30. Knutson CA, Annealing of maize starches at elevated temperatures. Cereal Chem 67:376-384 (1990).
31. Paredes-López O, Bello-Pérez LA and López MG, Amylopectin: structural, gelatinisation and retrogradation studies. Food Chem 50:411-417 (1994).
32. García-Alonso A, Goñi I and Saura-Calixto F, Resistant starch formation and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans). Z Lebensm Unters Forsch A 206:284-287 (1998).
33. Saura-Calixto F, Goñi I, Bravo L and Mañas E, Formation of resistant starch in deproteinized and non-deproteinized beans. Eur J Clin Nutr 46(Suppl 2):S109-S111 (1992).
34. Tovar J, De Francisco A, Björck I and Asp N-G, Relationship between microstructure and in vitro digestibility of starch in precooked leguminous seed flours. Food Struct 10:19-26 (1991).
35. Bello-Pérez LA, Roger P, Baud B and Colonna P, Macromolecular features of starches determined by aqueous high-performance size exclusion chromatography. J Cereal Sci 27:267-278 (1998).