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
N1 - Publisher Copyright:
© 2018 Czech Academy of Agricultural Sciences. All Rights Reserved.
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 -