Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba
作者： Perla Osorio‐Díaz , Juscelino Tovar , Octavio Paredes‐López , Jorge A Acosta‐Gallegos , Luis A Bello‐Pérez
DOI: 10.1002/JSFA.2012
关键词: Food science 、 Phaseolus 、 Hydrolysis 、 Botany 、 Carbohydrate 、 Starch 、 Polysaccharide 、 Resistant starch 、 Chemical composition 、 Enzymatic hydrolysis 、 Chemistry
摘要: exico Abstract: Common beans of the Mayocoba variety were cooked (178min) and evaluated regarding their chemical composition starch digestibility in vitro. Mean physical characteristics grain were: thousand-kernel weight, 443.0 (±0.98)g; length, 12.45mm; width 7.84mm thickness, 6.44mm. Total content bean was 40.24% (dmb). The available 22.87%, whereas resistant accounted for 6.4% retrograded represented 3.3% seed weight. None these values changed with storage time. presented soluble indigestible fraction approximately 8.0% insoluble 36%, which did not change storage. Both simple enzymatic hydrolysis rate index (HI= 36%) indicated a slow starch. HI-based predicted glycemic 39%, all suggested 'slow carbohydrate' feature this bean. 2004 Society Chemical Industry
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