TY - JOUR
T1 - Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba
AU - Osorio-Díaz, Perla
AU - Tovar, Juscelino
AU - Paredes-López, Octavio
AU - Acosta-Gallegos, Jorge A.
AU - Bello-Pérez, Luis A.
PY - 2005/2
Y1 - 2005/2
N2 - Common beans of the Mayocoba variety were cooked (178 min) and evaluated regarding their chemical composition and starch digestibility in vitro. Mean physical characteristics of the Mayocoba grain were: thousand-kernel weight, 443.0 (±0.98)g; length, 12.45mm; width 7.84mm and thickness, 6.44mm. Total starch content in Mayocoba bean was 40.24% (dmb). The available starch was 22.87%, whereas resistant starch accounted for 6.4% and retrograded resistant starch represented 3.3% of the cooked seed weight. None of these values changed with storage time. The Mayocoba variety presented values of soluble indigestible fraction of approximately 8.0% and insoluble indigestible fraction of 36%, which did not change with storage. Both simple enzymatic hydrolysis rate and hydrolysis index (HI= 36%) indicated a slow hydrolysis of Mayocoba starch. HI-based predicted glycemic index was 39%, all of which suggested a 'slow carbohydrate' feature for this bean.
AB - Common beans of the Mayocoba variety were cooked (178 min) and evaluated regarding their chemical composition and starch digestibility in vitro. Mean physical characteristics of the Mayocoba grain were: thousand-kernel weight, 443.0 (±0.98)g; length, 12.45mm; width 7.84mm and thickness, 6.44mm. Total starch content in Mayocoba bean was 40.24% (dmb). The available starch was 22.87%, whereas resistant starch accounted for 6.4% and retrograded resistant starch represented 3.3% of the cooked seed weight. None of these values changed with storage time. The Mayocoba variety presented values of soluble indigestible fraction of approximately 8.0% and insoluble indigestible fraction of 36%, which did not change with storage. Both simple enzymatic hydrolysis rate and hydrolysis index (HI= 36%) indicated a slow hydrolysis of Mayocoba starch. HI-based predicted glycemic index was 39%, all of which suggested a 'slow carbohydrate' feature for this bean.
KW - Beans
KW - Indigestible fraction
KW - Legumes
KW - Resistant starch
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=13444304473&partnerID=8YFLogxK
U2 - 10.1002/jsfa.2012
DO - 10.1002/jsfa.2012
M3 - Artículo
SN - 0022-5142
VL - 85
SP - 499
EP - 504
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 3
ER -