The influence of chemical composition diversity in the cooking quality of Andean bean genotypes

•Variability showed by Andean bean genotypes without associating seed coat color.•Association between the cooking profile and the chemical composition.•Impact amylose and amylopectin contents have on cooking traits.•The variation on cooking time of Andean bean genotypes between 14 and 22 min.•The hi...

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Bibliographic Details
Published in:Food chemistry 2021-03, Vol.339, p.127917-127917, Article 127917
Main Authors: Kajiwara, Vania, Moda-Cirino, Vânia, Scholz, Maria Brígida dos Santos
Format: Article
Language:English
Subjects:
Amylopectin - analysis
Amylose - analysis
Cooking - methods
Cooking time
Genotype
Lipids
Minerals - analysis
Multivariate Analysis
Phaseolus - chemistry
Phaseolus - genetics
Phaseolus - metabolism
Phaseolus vulgaris L
Pulses
Seeds - chemistry
Seeds - genetics
Seeds - metabolism
Starch
Starch - analysis
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Summary:•Variability showed by Andean bean genotypes without associating seed coat color.•Association between the cooking profile and the chemical composition.•Impact amylose and amylopectin contents have on cooking traits.•The variation on cooking time of Andean bean genotypes between 14 and 22 min.•The high influence on cooking traits by interactions of chemical compounds. Andean beans (Phaseolus vulgaris) chemical compositions and cooking characteristics contribute to a healthy diet. The objective of this study was to evaluate the influence of chemical composition on the cooking quality of 14 Andean beans genotypes with different seed coat colors. More specifically, water retention (WR), cooking time (CT), and solids released in the broth, were analysed. WR values ranged from 128.4% to 160.7% and CT ranged from 13.7 (BRS Embaixador) to 21.7 min (KID44). Andean beans showed variability in chemical composition, mainly starch content (39.43 g 100 g−1, BRS Realce to 51.92 g 100 g−1, LP15-04) and polymer composition. The profile of starch and interactions among minerals and chemical compounds influenced the cooking profiles than do the individual compounds. Andean beans traits of cooking, mainly CT, were influenced by their chemical composition; however they can be incorporated into diets without drastic changes in preparation methods.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127917