Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.)
2019
Boeira, C. P. | Rodrigues, A. S. | Londero, P. M. G. | Alves, J. S. | Moro, K. I. B. | Rosa, C. S.
The aim of the present work was to study the chemical characterization and to determine the bioactive compounds and functional technological properties of flour made from two cultivars (Manteigão and Carioca) of landrace common bean (hulled and unhulled) in order to evaluate its potential use by the food industry. To this end, the following were performed: analysis of yield; chemical composition, pH, colour, total phenolic compounds, flavonoids and in vitro antioxidant activity (DPPH and FRAP), as well as evaluations of functional technological properties, water and oil absorption capacity, and emulsifying properties. The landrace common bean flours (LCBF) were shown to be important sources of protein and dietary fibre. The levels of phenolic compounds were higher in the unhulled LCBF. The LCBF made from the Manteigão cultivar had a higher reducing power by the FRAP method, as well as higher phenolic compound content and antioxidant capacity as compared to the Carioca cultivar. The LCBF made from unhulled beans from both cultivars had better water absorption capacity and oil absorption capacity, indicating that it could be used in food systems such as soups, as well as bakery and meat products.
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