Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method

Abstract

This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g‧100 g−1), and the lowest content of resistant starch (3.2 g‧100 g−1) and protein (20.9 g‧100 g−1), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g‧100 g−1) and protein (25.8 g‧100 g−1). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity. These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization. Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours.

Practical applications We have obtained the cooked colorful bean flours by applying an unusual method previously tested. The bean grains (previously soaked or not) were cooked only by the effect of the pressured steam environment of the autoclave without immersion in water during cooking. Our interest is to expand the use of colorful bean flour by improving its acceptability in various food systems. We show that the flour of presoaked cooked grains presented a higher amount of resistant starch and lower viscosities values, which may be suitable for a food system that desires no viscosity changes (e.g., soups).