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2004
- handle: 10670/1.f4se9z
- 0378-1844
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http://www.redalyc.org/revista.oa
Interciencia
Mots-clés
Multidisciplinarias (Ciencias Sociales) Beans Starch Legumes Digestibility Resistant StarchSujets proches
Farinaceous products Products, Farinaceous Potato starch AmylumCiter ce document
Juscelino Tovar et al., « Resistant starch and in vitro starch digestibility of cooked ayocote bean (phaseolus coccineous) », Interciencia, ID : 10670/1.f4se9z
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Résumé
"Ayocote beans (Phaseolus coccineous) were cookedand studied regarding their chemical composition and in vitrostarch digestibility. Protein and ash contents were 20.46 and1.39%, respectively, which are among the lowest levels forseeds of the Phaseolus genus. On the contrary, lipid contentwas relatively high (3.31%). Available starch (AS) values decreasedwith storage at 4ºC, changing from 37.93 (freshlycooked control seeds) to 32.18% (seeds stored for 96h). Aninverse pattern was found for resistant starch (RS) content.RS ranged between 2.24 and 3.49% for the control and 96hstoredsamples, which represents a 56% increase in the RScontent. Resistant starch associated to dietary fiber (RSAF)had a similar behavior, as its values increased with the storagetime. The α-amylolysis rate decreased with storage, i.e.long-stored (96h) cooked samples exhibited slower starch digestionfeatures. The predicted glycemic index ranged between62.9 and 59.7%, suggesting slow glucose-release features forstarch in ayocote beans."