Functional and technological potential of dehydrated Phaseolus vulgaris L. flours

• Published in: Food chemistry Vol. 161; pp. 254 - 260
• Main Authors: Ramírez-Jiménez, A.K., Reynoso-Camacho, R., Mendoza-Díaz, S., Loarca-Piña, G.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.10.2014; Elsevier
• Subjects: Antioxidant capacity; Antioxidants; Bioactive compounds; Biological and medical sciences; Dehydration; Dietary Fiber; Dietary fibre; Flour - analysis; Food industries; Food toxicology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hydroxybenzoates; Medical sciences; Phaseolus - chemistry; Phaseolus vulgaris; Starch; Starch digestibility; Toxicology; Antioxidant capacity; Dietary fibre; Dehydration; Phaseolus vulgaris; Bioactive compounds; Starch digestibility; Starch; Flour; Antioxidant; Functional; Leguminosae; Dicotyledones; Angiospermae; Carbohydrate; Spermatophyta; Dietary fiber; Polysaccharide; Digestibility
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.04.008

•Dry heating process preserves phenolics content in the flours.•Dehydration after boiling cooking enhance retrograded resistant starch formation.•Dry heated flours showed low oil absorption capacity. The effect of cooking followed by dehydration was evaluated on the bioactive composition, antioxidant activity and technological properties of two varieties (Negro 8025 and Bayo Madero) of common beans. Quercetin, rutin, and phenolic acids were the most abundant phenolics found. Cooking processes resulted in decreased values of some phenolic compounds and antioxidant capacity. A subsequent dehydration increased TEAC values, resistant starch content and decreased starch digestibility. Oligosaccharides and dietary fibre were preserved in both treatments. Variety had a strong impact on phytochemical profile, being Negro 8025 that exhibited the highest content of most of the compounds assessed. Water absorption index (WAI) and oil absorption capacity (OAC) were determined in order to measure technological suitability. Dehydration produced flours with stable WAI and low oil pick up. The results suggest that the flours of Negro 8025 beans have a good potential to be considered as functional ingredient for healthy food products.