Chemical characterization bioactive compounds and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.)

Boeira C. P., . and Rodrigues A. S., . and Londero P. M. G., . and Alves J. S., . and Moro K. I. B., . and Rosa C. S., . Chemical characterization bioactive compounds and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.). pp. 565-572. ISSN 2231-7546

The aim of the present work was to study the chemical characterization and to determine the bioactive compounds and functional technological properties of flour made from two cultivars (Manteigo and Carioca) of landrace common bean (hulled and unhulled) in order to evaluate its potential use by the food industry. To this end the following were performed: analysis of yield; chemical composition pH colour total phenolic compounds flavonoids and in vitro antioxidant activity (DPPH and FRAP) as well as evaluations of functional technological properties water and oil absorption capacity and emulsifying properties. The landrace common bean flours (LCBF) were shown to be important sources of protein and dietary fibre. The levels of phenolic compounds were higher in the unhulled LCBF. The LCBF made from the Manteigo cultivar had a higher reducing power by the FRAP method as well as higher phenolic compound content and antioxidant capacity as compared to the Carioca cultivar. The LCBF made from unhulled beans from both cultivars had better water absorption capacity and oil absorption capacity indicating that it could be used in food systems such as soups as well as bakery and meat products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(22).p...

Abstract

The aim of the present work was to study the chemical characterization and to determine the bioactive compounds and functional technological properties of flour made from two cultivars (Manteigo and Carioca) of landrace common bean (hulled and unhulled) in order to evaluate its potential use by the food industry. To this end the following were performed: analysis of yield; chemical composition pH colour total phenolic compounds flavonoids and in vitro antioxidant activity (DPPH and FRAP) as well as evaluations of functional technological properties water and oil absorption capacity and emulsifying properties. The landrace common bean flours (LCBF) were shown to be important sources of protein and dietary fibre. The levels of phenolic compounds were higher in the unhulled LCBF. The LCBF made from the Manteigo cultivar had a higher reducing power by the FRAP method as well as higher phenolic compound content and antioxidant capacity as compared to the Carioca cultivar. The LCBF made from unhulled beans from both cultivars had better water absorption capacity and oil absorption capacity indicating that it could be used in food systems such as soups as well as bakery and meat products.

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Item Type:	Article
AGROVOC Term:	Phaseolus
AGROVOC Term:	Phaseolus vulgaris
AGROVOC Term:	Fabaceae
AGROVOC Term:	Common beans
AGROVOC Term:	Varieties
AGROVOC Term:	Flours
AGROVOC Term:	Extraction
AGROVOC Term:	Yields
AGROVOC Term:	Chemical composition
AGROVOC Term:	Acidity
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8083

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