Characteristics of starch isolated from black beans (Phaseolus vulgaris L.) stored for 12 months at different moisture contents and temperatures
2017
Ferreira, Cristiano Dietrich | Ziegler, Valmor | El Halal, Shanise Lisie Mello | Vanier, Nathan Levien | Zavareze, Elessandra da Rosa | de Oliveira, Maurício
The present study aims to evaluate the impact of black bean moisture content and storage temperature on the crystallinity, thermal, pasting, and morphological properties of isolated starch. Starch was extracted from black beans stored with 14 and 17% moisture content at 11, 18, 25, and 32°C for 12 months. The results showed that the moisture content and the storage temperature affect the characteristics of the starch. Major changes were observed in starch obtained from beans stored at 17% moisture content and 32°C, exhibiting increased swelling power, peak and breakdown viscosities, and decreased solubility, relative crystallinity, enthalpy of gelatinization (ΔH), and final and setback viscosities. The main changes occurring in starch granules during storage of black beans appear to be located in the crystalline domains of the granules. The low final and setback viscosities determined in the starch from beans stored at 17% moisture content and 32°C suggest that this material can serve as a potential ingredient to be used in frozen and chilled products, where stability at low temperatures is desired.
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