Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars

Flours of four kidney bean (Phaseolus vulgaris L.) cultivars (French Yellow, Contendor, Master Bean and Local Red) were studied. The moisture, ash, protein, fat and crude fibre contents of kidney bean flours varied from 99–104, 30–35, 223–267, 16–20 and 14–21 g/kg, respectively. Synaeresis of flour...

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Bibliographic Details
Published in:Food science & technology 2013-09, Vol.53 (1), p.278-284
Main Authors: Wani, Idrees Ahmed, Sogi, Dalbir Singh, Wani, Ali Abas, Gill, Balmeet Singh
Format: Article
Language:English
Subjects:
adhesion
Biological and medical sciences
crude fiber
cultivars
Emulsifying
Flour
Foaming
foaming capacity
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Gel texture
gelatinization
gels
hardness
Kidney bean
kidney beans
Pasting properties
Phaseolus vulgaris
protein solubility
scanning electron microscopy
starch granules
viscosity
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