Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Laura Heredia-Rodríguez; Marcela Gaytán-Martínez; Eduardo Morales-Sánchez; Aurora de Jesús Garza-Juárez; Vania Urias-Orona; Blanca Edelia González-Martínez; Manuel López Cabanillas Lomelí; Jesús Alberto Vázquez-Rodríguez

doi:10.17221/331/2017-CJFS

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.

Original language	English
Pages (from-to)	62-68
Number of pages	7
Journal	Czech Journal of Food Sciences
Volume	37
Issue number	1
DOIs	https://doi.org/10.17221/331/2017-CJFS
State	Published - 2019
Externally published	Yes

Keywords

Ethnical crops
Legumes
Technological properties
Texture profile analysis

Access to Document

10.17221/331/2017-CJFS

Cite this

Heredia-Rodríguez, L., Gaytán-Martínez, M., Morales-Sánchez, E., de Jesús Garza-Juárez, A., Urias-Orona, V., González-Martínez, B. E., Lomelí, M. L. C., & Vázquez-Rodríguez, J. A. (2019). Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast. Czech Journal of Food Sciences, 37(1), 62-68. https://doi.org/10.17221/331/2017-CJFS

@article{dcef91458b3d4a198a4be2a990f64ee4,

title = "Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast",

abstract = "The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.",

keywords = "Ethnical crops, Legumes, Technological properties, Texture profile analysis",

author = "Laura Heredia-Rodr{\'i}guez and Marcela Gayt{\'a}n-Mart{\'i}nez and Eduardo Morales-S{\'a}nchez and {de Jes{\'u}s Garza-Ju{\'a}rez}, Aurora and Vania Urias-Orona and Gonz{\'a}lez-Mart{\'i}nez, {Blanca Edelia} and Lomel{\'i}, {Manuel L{\'o}pez Cabanillas} and V{\'a}zquez-Rodr{\'i}guez, {Jes{\'u}s Alberto}",

year = "2019",

doi = "10.17221/331/2017-CJFS",

language = "Ingl{\'e}s",

volume = "37",

pages = "62--68",

journal = "Czech Journal of Food Sciences",

issn = "1212-1800",

number = "1",

}

Heredia-Rodríguez, L, Gaytán-Martínez, M, Morales-Sánchez, E, de Jesús Garza-Juárez, A, Urias-Orona, V, González-Martínez, BE, Lomelí, MLC & Vázquez-Rodríguez, JA 2019, 'Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast', Czech Journal of Food Sciences, vol. 37, no. 1, pp. 62-68. https://doi.org/10.17221/331/2017-CJFS

TY - JOUR

T1 - Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

AU - Heredia-Rodríguez, Laura

AU - Gaytán-Martínez, Marcela

AU - Morales-Sánchez, Eduardo

AU - de Jesús Garza-Juárez, Aurora

AU - Urias-Orona, Vania

AU - González-Martínez, Blanca Edelia

AU - Lomelí, Manuel López Cabanillas

AU - Vázquez-Rodríguez, Jesús Alberto

PY - 2019

Y1 - 2019

N2 - The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.

AB - The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.

KW - Ethnical crops

KW - Legumes

KW - Technological properties

KW - Texture profile analysis

UR - http://www.scopus.com/inward/record.url?scp=85063492195&partnerID=8YFLogxK

U2 - 10.17221/331/2017-CJFS

DO - 10.17221/331/2017-CJFS

M3 - Artículo

AN - SCOPUS:85063492195

SN - 1212-1800

VL - 37

SP - 62

EP - 68

JO - Czech Journal of Food Sciences

JF - Czech Journal of Food Sciences

IS - 1

ER -

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this