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Physico‐chemical properties of starches from Indian kidney bean ( Phaseolus vulgaris ) cultivars
Author(s) -
Wani Idrees A.,
Sogi Dalbir S.,
Wani Ali A.,
Gill Balmeet S.,
Shivhare Uma S.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02379.x
Subject(s) - amylose , syneresis , phaseolus , chewiness , starch , cultivar , retrogradation (starch) , chemistry , absorption of water , granule (geology) , food science , chemical composition , distilled water , botany , horticulture , agronomy , materials science , biology , chromatography , organic chemistry , composite material
Summary Starches isolated from four Kidney bean cultivars (French Yellow, Contender, Master Bean, Local Red) grown in temperate climate were studied for their physico‐chemical, morphological, thermal, pasting, textural and retrogradation properties. Physico‐chemical properties such as composition, amylose content, water absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among starches. Amylose content (36.4–41.7%) showed strong correlations with peak, trough, breakdown, final and setback viscosity, gel hardness, gumminess and chewiness. The starch granule morphology of these starches showed considerable variation when studied by scanning electron microscopy. Starch granules were observed to be round, irregular or elliptical with smooth surfaces. Master Bean starch granules were larger than those of other kidney bean starches. Pasting and textural properties of French Yellow starches were found to be higher than other kidney bean starches. Local Red starches showed the highest gelatinisation transition temperatures, whereas Master Bean starches showed the lowest transition temperatures.