Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango

The objective of the present work was to carry out the chemical characterization, and the water and oil retention capacity of flours from two varieties of common bean (Phaseolus vulgaris L.), harvested in the state of Durango, México. The flours were obtained from raw and cooked beans. From the resu...

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Main Authors: Soto Quiñones, Melissa del Carmen, Ochoa-Martínez, Luz Araceli, González Herrera, Silvia Marina, Rutiaga Quiñones, Olga Miriam, González-Laredo, Rubén Francisco
Format: Online
Language:eng
Published: Universidad de Sonora 2022
Online Access:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532
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spelling biotecnia-article-15322022-10-28T15:06:34Z Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango Caracterización química y funcional de harinas de frijol crudo y cocido de las variedades Pinto Saltillo y Negro, procedentes del Estado de Durango Soto Quiñones, Melissa del Carmen Ochoa-Martínez, Luz Araceli González Herrera, Silvia Marina Rutiaga Quiñones, Olga Miriam González-Laredo, Rubén Francisco Starch raw beans cooked beans dietary fibre protein Almidón frijol crudo frijol cocido fibra dietaria proteína The objective of the present work was to carry out the chemical characterization, and the water and oil retention capacity of flours from two varieties of common bean (Phaseolus vulgaris L.), harvested in the state of Durango, México. The flours were obtained from raw and cooked beans. From the results, it was observed that the content of protein and total starch was significantly higher in cooked samples than in the raw ones. On the contrary, resistant starch decreased considerably, it was found in the range of 10.7 to 37.2 g/100 g for raw beans and from 6.6 to 9.3 g/100 g for cooked beans. In general, the total dietary fiber content for raw beans was lower (37.2 to 53.9 %) than for cooked beans (33.9 to 56.4 %), increasing the soluble fraction from 6.1 to 8.9 %. The water and oil absorption capacity were superior in the cooked samples. This study contributes to the knowledge of the wide composition in the two varieties of beans studied that would be useful for their commercialization in the case of raw beans and their processing by applying a heat treatment. El objetivo del presente trabajo fue llevar a cabo lacaracterización química y determinar la capacidad de absorción de agua y aceite de las harinas de dos variedades de frijol común (Phaseolus vulgaris L.) cultivadas en el estado de Durango, México. Las harinas se obtuvieron a partir de frijol crudo y cocido. Los contenidos de proteína y almidón total fueron significativamente mayores en muestras cocidas queen crudas. Por el contrario, el contenido de almidón resistente disminuyó considerablemente en las muestras tratadas térmicamente, variando de 10.7 a 37.2 g/100 g en harinas de frijol crudo y de 6.6 a 9.3 g/100 g en harinas de frijol cocido. De manera general, el contenido de fibra dietaria total enharina de frijol crudo fue menor (37.2 a 53.9 %) que en harina de frijol cocido (33.9 a 56.4 %), incrementándose la fracción soluble de 4.7 a 8.9 % en las harinas cocidas. Las capacidades de absorción de agua y de aceite fueron mayores en las muestras cocidas. Este estudio aporta conocimiento sobre la composición química de las variedades de frijol estudiadas y la funcionalidad de sus harinas. Universidad de Sonora 2022-07-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532 10.18633/biotecnia.v24i3.1532 Biotecnia; Vol. 24 No. 3 (2022): Septiembre-Diciembre; 94-100 Biotecnia; Vol. 24 Núm. 3 (2022): Septiembre-Diciembre; 94-100 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532/713 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0
institution Biotecnia
collection OJS
language eng
format Online
author Soto Quiñones, Melissa del Carmen
Ochoa-Martínez, Luz Araceli
González Herrera, Silvia Marina
Rutiaga Quiñones, Olga Miriam
González-Laredo, Rubén Francisco
spellingShingle Soto Quiñones, Melissa del Carmen
Ochoa-Martínez, Luz Araceli
González Herrera, Silvia Marina
Rutiaga Quiñones, Olga Miriam
González-Laredo, Rubén Francisco
Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
author_facet Soto Quiñones, Melissa del Carmen
Ochoa-Martínez, Luz Araceli
González Herrera, Silvia Marina
Rutiaga Quiñones, Olga Miriam
González-Laredo, Rubén Francisco
author_sort Soto Quiñones, Melissa del Carmen
title Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
title_short Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
title_full Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
title_fullStr Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
title_full_unstemmed Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
title_sort chemical and functional characterization of raw and cooked bean flours from the pinto saltillo and black varieties, from the state of durango
description The objective of the present work was to carry out the chemical characterization, and the water and oil retention capacity of flours from two varieties of common bean (Phaseolus vulgaris L.), harvested in the state of Durango, México. The flours were obtained from raw and cooked beans. From the results, it was observed that the content of protein and total starch was significantly higher in cooked samples than in the raw ones. On the contrary, resistant starch decreased considerably, it was found in the range of 10.7 to 37.2 g/100 g for raw beans and from 6.6 to 9.3 g/100 g for cooked beans. In general, the total dietary fiber content for raw beans was lower (37.2 to 53.9 %) than for cooked beans (33.9 to 56.4 %), increasing the soluble fraction from 6.1 to 8.9 %. The water and oil absorption capacity were superior in the cooked samples. This study contributes to the knowledge of the wide composition in the two varieties of beans studied that would be useful for their commercialization in the case of raw beans and their processing by applying a heat treatment.
publisher Universidad de Sonora
publishDate 2022
url https://biotecnia.unison.mx/index.php/biotecnia/article/view/1532
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