Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero #1227 Col. El Bajío, Zapopan, Jalisco, 45019, México.
Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro, 76010, México.
J Food Sci. 2020 Sep;85(9):2783-2791. doi: 10.1111/1750-3841.15356. Epub 2020 Aug 10.
Common beans (Phaseolus vulgaris L.) are rich in starch with a high content of amylose, which is associated with the production of retrograded and pregelatinized starch through thermal treatments. The purpose of this study was to evaluate the composition, morphology, thermal, functional, and physicochemical properties of carbohydrate extracts (CE) obtained from autoclaved (100 and 121 °C) and extruded (90, 105, and 120 °C) black beans. After evaluation of the functional properties, the CE from autoclaved beans at 100 °C for 30 min and 121 °C for 15 min 2×, and extruded beans at 120 °C and 10 rpm, were selected to continue the remaining analysis. Autoclaving treatments at 100 °C for 30 min and 121 °C for 15 min 2× showed a reduction of resistant starch by 14.4% and 26.6%, respectively, compared to dehulled raw bean CE. Meanwhile, extrusion showed a reduction in resistant starch of 54.2%. Autoclaving and extrusion treatments also decreased the dietary fiber content. Extrusion reduced almost entirely the content of α-galactooligosaccharides, in comparison to dehulled raw bean CE. The results showed differences in color and granule morphology. The onset, peak, and conclusion temperatures, transition temperature range, and enthalpy of autoclaved and extruded bean CE were lower than dehulled raw bean CE. The CE from autoclaved and extruded beans contain retrograded and pregelatinized starch, which could be incorporated in food products as a thickening agent for puddings, sauces, creams, or dairy products. PRACTICAL APPLICATION: Thermally treated black bean carbohydrate extracts are rich in starch, fiber, and protein. Because these extracts are already cooked, they can be added to products that do not require a thermal process such as puddings, sauces, creams, or dairy products, acting as a thickening agent.
普通豆类（菜豆属）富含淀粉，且直链淀粉含量较高，这与通过热处理生产回生和预糊化淀粉有关。本研究的目的是评估高压蒸煮（100 和 121°C）和挤压（90、105 和 120°C）黑豆获得的碳水化合物提取物（CE）的组成、形态、热学、功能和物理化学特性。在评估功能特性后，选择高压蒸煮豆在 100°C 下处理 30 分钟和 121°C 下处理 15 分钟 2 次，以及在 120°C 和 10rpm 下挤压的豆，继续进行其余分析。与去壳原豆 CE 相比，100°C 高压蒸煮 30 分钟和 121°C 高压蒸煮 15 分钟 2 次处理，抗性淀粉分别减少了 14.4%和 26.6%。同时，挤压处理使抗性淀粉减少了 54.2%。高压蒸煮和挤压处理还降低了膳食纤维含量。与去壳原豆 CE 相比，挤压处理几乎完全降低了 α-半乳糖低聚糖的含量。结果显示颜色和颗粒形态存在差异。与去壳原豆 CE 相比，高压蒸煮和挤压豆的起始、峰值和结束温度、转变温度范围和焓值较低。高压蒸煮和挤压豆的 CE 含有回生和预糊化淀粉，可作为增稠剂添加到布丁、酱汁、奶油或乳制品等食品中。实际应用：经热处理的黑豆碳水化合物提取物富含淀粉、纤维和蛋白质。由于这些提取物已经煮熟，它们可以添加到不需要热处理的产品中，例如布丁、酱汁、奶油或乳制品，用作增稠剂。
