TY - JOUR
T1 - Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico
AU - Corzo-Ríos, Luis Jorge
AU - Sánchez-Chino, Xariss M.
AU - Cardador-Martínez, Anabertha
AU - Martínez-Herrera, Jorge
AU - Jiménez-Martínez, Cristian
N1 - Publisher Copyright:
© 2020 Elsevier B.V.
PY - 2020/7
Y1 - 2020/7
N2 - Common beans are one of the main protein sources for a large population because they are a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the concentration of nutritional and non-nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus coccineus was evaluated. The nutritional composition of raw seeds varied significantly among all analyzed bean varieties. P. coccineus varieties presented greater concentrations of total phenolic compounds than those observed in the P. vulgaris varieties. After cooking, the concentration of total dietary fiber increased significantly, moreover, a decrease in non-nutritional compounds was achieved compared to those in the raw seeds. Changes in the compound contents were not correlated with the cooking time to which each variety was subjected. These results could be used to determine how these components are modified during the development of processed foods since they may be beneficial due to their nutraceutical characteristics.
AB - Common beans are one of the main protein sources for a large population because they are a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the concentration of nutritional and non-nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus coccineus was evaluated. The nutritional composition of raw seeds varied significantly among all analyzed bean varieties. P. coccineus varieties presented greater concentrations of total phenolic compounds than those observed in the P. vulgaris varieties. After cooking, the concentration of total dietary fiber increased significantly, moreover, a decrease in non-nutritional compounds was achieved compared to those in the raw seeds. Changes in the compound contents were not correlated with the cooking time to which each variety was subjected. These results could be used to determine how these components are modified during the development of processed foods since they may be beneficial due to their nutraceutical characteristics.
KW - Cooking time
KW - Phaseolus coccineus
KW - Phaseolus vulgaris
KW - Phenolic compounds
KW - Physical characterization
UR - http://www.scopus.com/inward/record.url?scp=85082006333&partnerID=8YFLogxK
U2 - 10.1016/j.ijgfs.2020.100206
DO - 10.1016/j.ijgfs.2020.100206
M3 - Artículo
SN - 1878-450X
VL - 20
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
M1 - 100206
ER -