Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.) |
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| Affiliation: | 1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India;2. Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190 006, India;3. Department of Chemical Engineering, Panjab University, Chandigarh 160 022, India;1. Programa de Alimentos del Centro de la República PROPAC, Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México;2. C.A. Biosystems Engineering, School of Engineering, Autonomous University of Querétaro, Cerro de las Campanas, S/N, 76010 Querétaro, Qro., México;3. Molecular Biology Laboratory, Biochemical Engineering Department, Celaya Technological Institute, Av. Tecnológico y Antonio García Cubas s/n, 38010 Celaya, Guanajuato, México;4. Campo experimental Bajío (CEBAJ-INIFAP), Km 6 Carretera Celaya San Miguel de Allende, 38010 Celaya, México |
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| Abstract: | The effects of different soaking and cooking methods were investigated on available carbohydrate content and starch digestibility of red and white kidney beans. Total soluble sugars, reducing sugars, non-reducing sugars and starch contents of red and white kidney beans were 9.95 and 11.3%, 0.82 and 0.96%, 9.13 and 10.3%, and 44.4 and 47.8%, respectively. All these available carbohydrate components decreased to various extents as a result of soaking and cooking. From 2.51 to 13.6% and 7.03 to 28.0% of total soluble sugars were lost on soaking kidney beans in tap water and sodium bicarbonate solution, respectively. However, losses in total soluble sugars were maximum (19.9–60.9%) on cooking pre-soaked kidney beans. Losses in starch contents were 4.27 to 24.7% and 30.4 to 70.7% as a result of the soaking and cooking processes, respectively. Besides these losses, starch digestibility of kidney beans was also markedly improved as a result of cooking. However, no appreciable improvement in starch digestibility was observed after soaking kidney beans in water or alkaline solution. |
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