The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6-47.2%, 32.0-50.5%, 1.7-2.7 g/g, 1.4-1.7 g/g, 50.1-70.1 m/g, 70.8-98.3% and 82.4-91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8967972PMC
http://dx.doi.org/10.1016/j.crfs.2022.03.006DOI Listing

Publication Analysis

Top Keywords

absorption capacity
12
colour composition
8
composition digestibility
8
digestibility functionality
8
pasting properties
8
diverse kidney
8
kidney beans
8
water absorption
8
non-starch carbohydrates
8
starch
6

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!