Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars

Starches isolated from four Kidney bean cultivars (French Yellow, Contender, Master Bean, Local Red) grown in temperate climate were studied for their physico-chemical, morphological, thermal, pasting, textural and retrogradation properties. Physico-chemical properties such as composition, amylose c...

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Bibliographic Details
Published in:International journal of food science & technology 2010-10, Vol.45 (10), p.2176-2185
Main Authors: Wani, Idrees A, Sogi, Dalbir S, Wani, Ali A, Gill, Balmeet S, Shivhare, Uma S
Format: Article
Language:English
Subjects:
Amylose
Beans
Biological and medical sciences
Correlation
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Granular materials
Granules
Indian
kidney bean
Kidney beans
Morphology
Starch and starchy product industries
starch functionality
starch granule size
Starches
Transition temperature
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Summary:Starches isolated from four Kidney bean cultivars (French Yellow, Contender, Master Bean, Local Red) grown in temperate climate were studied for their physico-chemical, morphological, thermal, pasting, textural and retrogradation properties. Physico-chemical properties such as composition, amylose content, water absorption capacity, swelling power, syneresis, freeze-thaw stability and light transmittance showed significant differences among starches. Amylose content (36.4-41.7%) showed strong correlations with peak, trough, breakdown, final and setback viscosity, gel hardness, gumminess and chewiness. The starch granule morphology of these starches showed considerable variation when studied by scanning electron microscopy. Starch granules were observed to be round, irregular or elliptical with smooth surfaces. Master Bean starch granules were larger than those of other kidney bean starches. Pasting and textural properties of French Yellow starches were found to be higher than other kidney bean starches. Local Red starches showed the highest gelatinisation transition temperatures, whereas Master Bean starches showed the lowest transition temperatures.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2010.02379.x