TY - JOUR
T1 - Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)
AU - Osorio-Díaz, Perla
AU - Agama-Acevedo, Edith
AU - Carmona-García, Roselis
AU - Tovar, Juscelino
AU - Paredes-López, Octavio
AU - Bello-Pérez, Luis A.
PY - 2004/9
Y1 - 2004/9
N2 - "Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4°C, changing from 37.93 (freshly cooked "control" seeds) to 32.18% (seeds stored for 96h). An inverse pattern was found for resistant starch (RS) content. RS ranged between 2.24 and 3.49% for the control and 96h-stored samples, which represents a 56% increase in the RS content. Resistant starch associated to dietary fiber (RSAF) had a similar behavior, as its values increased with the storage time. The α-amylolysis rate decreased with storage, i.e. long-stored (96h) cooked samples exhibited slower starch digestion features. The predicted glycemic index ranged between 62.9 and 59.7%, suggesting slow glucose-release features for starch in "ayocote" beans.
AB - "Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4°C, changing from 37.93 (freshly cooked "control" seeds) to 32.18% (seeds stored for 96h). An inverse pattern was found for resistant starch (RS) content. RS ranged between 2.24 and 3.49% for the control and 96h-stored samples, which represents a 56% increase in the RS content. Resistant starch associated to dietary fiber (RSAF) had a similar behavior, as its values increased with the storage time. The α-amylolysis rate decreased with storage, i.e. long-stored (96h) cooked samples exhibited slower starch digestion features. The predicted glycemic index ranged between 62.9 and 59.7%, suggesting slow glucose-release features for starch in "ayocote" beans.
KW - Beans
KW - Digestibility
KW - Legumes
KW - Phaseolus coccineous
KW - Resistant starch
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=5744242941&partnerID=8YFLogxK
M3 - Artículo de revisión
SN - 0378-1844
VL - 29
SP - 510
EP - 514
JO - Interciencia
JF - Interciencia
IS - 9
ER -