A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics.

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.