Kidney bean (Phaseolus vulgaris) starch: A review

The mini review focuses on the morphology, pasting, rheological and in vitro digestibility of kidney bean starch. In legumes seeds, starch is the most abundant carbohydrate reserve in plants and have been ascribed medicinal and cultural as well as nutritional roles. The major carbohydrate of kidney...

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Bibliographic Details
Published in:Legume science 2020-09, Vol.2 (3), p.n/a
Main Authors: Punia, Sneh, Dhull, Sanju Bala, Sandhu, Kawaljit Singh, Kaur, Maninder, Purewal, Sukhvinder Singh
Format: Article
Language:English
Subjects:
Beans
Carbohydrates
Constituents
Digestibility
Dry matter
DSC
Food
Food industry
Human nutrition
kidney bean starch
Kidney beans
Legumes
Lipids
Medicinal plants
Molecular weight
morphology
Phaseolus vulgaris
Proteins
Rheological properties
Seeds
Starch
Starches
Vegetables
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Summary:The mini review focuses on the morphology, pasting, rheological and in vitro digestibility of kidney bean starch. In legumes seeds, starch is the most abundant carbohydrate reserve in plants and have been ascribed medicinal and cultural as well as nutritional roles. The major carbohydrate of kidney bean seeds is starch, which accounts for 25–45% of the dry matter. Lower swelling and high solubility of kidney bean starches indicate their higher functional properties than cereal starches. High amount of resistant starch (RS) and slow digestible starch (SDS) and low amount of rapidly digestible starch (RDS) present in kidney bean starches provide their potentiality as a good source of RS. Starch is a macro‐constituent of many foods and its properties and interactions with other constituents, particularly water and lipids, are of interest to the food industry and for human nutrition as starch properties may greatly determine the product quality.
ISSN:2639-6181
2639-6181
DOI:10.1002/leg3.52