Scientific journal

53 2014

Journal of Food and Nutrition Research
Summary No. 2 / 2014

Sandoval-Peraza, M. – Betancur-Ancona, D. – Chel-Guerrero, L.
Physicochemical and bioactive properties of the fibrous fraction of hard-to-cook black bean (Phaseolus vulgaris L. var. Jamapa)
Journal of Food and Nutrition Research, 53, 2014, No. 2, s. 127-136

Luis Chel-Guerrero, Laboratory of Food Science, Faculty of Chemical Engineering, Autonomous University of Yucatan, Campus of Exact Sciences and Engineering, Periférico norte km 33.5, Tablaje catastral 13615 Col Chuburná de Hidalgo Inn, C.P. 97203, Mérida, Yucatán, Mexico.

Summary: An evaluation was done of physicochemical properties of a fibre-rich fraction (FRF) obtained by wet fractionation of hard-to-cook black bean (Phaseolus vulgaris). The results show that the quantity of total dietary fibre, insoluble dietary fibre and soluble dietary fibre in the FRF of hardened beans were 431.20 g·kg-1, 352.10 g·kg-1 and 79.10 g·kg-1, respectively. The water-holding capacity, water-adsorption capacity and water-absorption capacity were 7.30 kg·kg-1, 0.29 kg·kg-1 and 3.45 kg·kg-1, respectively. The oil-holding capacity, emulsifying activity and emulsion stability values were 1.53 kg·kg-1, 79.59 g·kg-1 and 580.40 g·kg-1, respectively. The bioactive properties showed values of 7.70 g·kg-1 for the organic molecule absorption capacity and 795.06 mol·kg-1 of Trolox ((6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalent antioxidant coefficient for the antioxidant activity. These data on the fibrous fraction of hard-to-cook black bean suggest that it can be used as an additive to functional foods, and their consumption could reduce the risks of chronic degenerative diseases.

Keywords: hard-to-cook; dietary fibre; soluble fibre; insoluble fibre; functional properties; bioactive properties; Phaseolus vulgaris

  (pdf, 149.74 Kb, 1582x)