Food Science and Technology (Campinas) | |
Cultivar, harvest year, and storage conditions affecting nutritional quality of common beans (Phaseolus vulgaris L. | |
Ivo Roberto Dorneles Prolla2  Roberta Garcia Barbosa2  Ana Paula Lima Veeck2  Paula Rossini Augusti2  Leila Picolli Da Silva1  Nerinéia Dalfollo Ribeiro1  Tatiana Emanuelli2  | |
[1] ,Universidade Federal de Santa Maria Centro de Ciências Rurais Departamento de Tecnologia e Ciência dos AlimentosSanta Maria RS ,Brasil | |
关键词: dietary fiber; digestible starch; resistant starch; mineral content; fibra alimentar; amido disponível; amido resistente; conteúdo mineral; | |
DOI : 10.1590/S0101-20612010000500016 | |
来源: SciELO | |
【 摘 要 】
Sixteen common bean cultivars were compared concerning the physicochemical characteristics of their raw seeds in the course of two consecutive harvests, as well as the effect of storage conditions on starch and dietary fiber content of cooked beans. Using cluster analysis it was possible to identify groups of cultivars with different nutritional features. Bean cultivars were categorized into four different groups according either to their macronutrient content (crude protein-PROT, total dietary fiber-TDF, insoluble dietary fiber-IDF, soluble dietary fiber-SDF, digestible starch-DS, and resistant starch-RS) or to their micronutrient levels (Fe, Zn, Mn, Cu, Ca, Mg, and P). Guateian 6662 and Rio Tibagi appeared to be the most suitable cultivars to prevent nutritional deficiencies, because they had high PROT, DS, Fe, and Zn content. The high total dietary fiber and RS content of Iraí, Minuano, and TPS Bonito cultivars, and specially the high soluble fiber content of Guateian 6662 and Rio Tibagi cultivars suggests that they could have a beneficial role in controlling blood lipid and glucose levels. Cooked beans had a decrease in DS and an increase in RS content after storage (4 °C or -20 °C), but these changes were more prominent in beans that had low RS content before cooking than in those of high RS content. TDF, IDF, and SDF did not change after storage.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
【 预 览 】
Files | Size | Format | View |
---|---|---|---|
RO202005130080803ZK.pdf | 315KB | download |