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A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics.
Bharath Kumar, S. and Prabhasankar, P. (2015) A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180. pp. 124-132.
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Food Chemistry, Volume 180, 1 August 2015, Pages 124-132.pdf - Published Version Restricted to Registered users only Download (2MB) |
Abstract
Starch profile reflects functional characteristics like digestibility and product quality. A study was aimed to incorporate rajma in noodle processing to improve product and nutritional quality and also to reduce starch digestibility. It is known that some of the pulses like Kidney beans have an isoforms of Starch-Branching-Enzyme (SBE) helps in converting amylose to amylopectin. Rajma flour was incorporated at 10%, 20% and 30% with Triticum durum and subjected to rheological, physico-chemical and amylose/ amylopectin determination using High-Performance-Size-Exclusion-Chromatography (HPSEC). Results revealed that rajma flour decreased peak-viscosity from 954 to 683 BU and increased water absorption. Protein and dietary fiber content increased significantly. Sensory profile showed higher overall quality (>8.5). In vitro starch digestibility reduced from 65% to 49%. Starch profile from HPSEC showed changes in amylose:amylopectin peak, this may be because of the presence of SBE, further studies may be required to support the hypothesis.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Starch profiling High Performance Size Exclusion Chromatography Rajma In vitro starch digestibility Amylose Amylopectin |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Feb 2015 07:56 |
| Last Modified: | 23 Feb 2015 07:56 |
| URI: | http://ir.cftri.res.in/id/eprint/11721 |
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