2025-08-142025-08-142022BENTO, Juliana Aparecida Correia et al. Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. Applied Food Research, Amsterdam, v. 2, n. 1, e100027, 2022. DOI: 10.1016/j.afres.2021.100027. Disponível em: https://www.sciencedirect.com/science/article/pii/S2772502221000275. Acesso em: 1 ago. 2025.e- 2772-5022https://repositorio.bc.ufg.br//handle/ri/28318This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean’ flours. The carioca beans flour pre- sented high content of protein (20.7 –22.3 g·100g − 1 ), resistant starch (RS) (8.3 –31.1 g·100g − 1 ), and dietary fiber (TDF) (18.9 –23.7 g·100g − 1 ), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8%, cultivar Dama) and a decrease in RS (19.5%, 33.4%, and 47.0% for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development.engAcesso Abertohttp://creativecommons.org/licenses/by-nc-nd/4.0/Resistant starchPaste viscosityHardnessEmulsifying capacityWater solubilityArtigo10.1016/j.afres.2021.100027