Functional Characterization of Bean Zaragoza Starch (Phaseolus Lunatus L.) and Quantification of the Resistant Starch

• Published in: Tecno - Lógicas (Instituto Tecnológico Metropolitano) no. 30; pp. 17 - 32
• Main Authors: Patricia P. Miranda-Villa, Yesid A. Marrugo-Ligardo, Piedad M. Montero-Castillo
• Format: Journal Article
• Language: English
• Published: Instituto Tecnológico Metropolitano 01.06.2013
• Subjects: amilopectina; amilosa; gelatinización; Propiedad funcional
• ISSN: 0123-7799; 2256-5337

Legumes are a potential source of starch, representing between 30 and 50% of its dry weight, this is an essential energy source for humans. Currently its use is widespread in the food industry as an additive or raw material in food compounds, due to its nutritional, functional properties as a thickening agent and stabilizer of suspensions and dispersions. We evaluated several functional properties of starch variety zaragoza red bean, was obtained initial gelatinization temperature and final (71°C) (81°C) respectively, the solubility was 8.3% at 90°C, swelling power was 6.6% at 80°C, and water retention capacity was 4.4% at 80°C. The apparent viscosity was evaluated between 20 and 75 °C giving as results viscosities between 1.096 and 0.98 Cp respectively. The results showed that the tested temperatures significantly affect the solubility, swelling power, water holding capacity and viscosity of the starch. The amylose and amylopectin content was 21.1% and 78.19%. Finally, was obtained 9,24% resistant starch and compared with other conventional non starchy sources in order to acquire new knowledge about this material native to the Colombian Caribbean coast.