Evaluation of Physicochemical Properties of Starch from Brazilian Carioca Beans (Phaseolus vulgaris)

The objective of this study is to characterize Carioca bean starch extract from selected cultivars and harvests in different crop years. The starch is analyzed for amylose content, granule morphology, thermal transition (gelatinization and dissociation of retrograded starch), pasting properties, and in vitro digestibility. Carioca bean starch presents high levels of amylose, ranging from 40.06% to 42.60%. The thermal transition study demonstrates high gelatinization temperatures, from 70.8 to 76.6 degrees C and intense retrogradation. In vitro digestibility of the granular starch evidenced a high content of resistant starch. It is demonstrated for the first time that different cultivars from Brazilian Carioca beans as well as cultivation in distinct crop years are associated with slight differences in the physicochemical characteristics of their starches.

Automated summary

This study characterizes Carioca bean starch extract from different cultivars and harvests in different crop years, showing slight differences in physicochemical characteristics. The starch has high amylose content, high gelatinization temperatures, and high resistant starch content, indicating uniqueness based on cultivar and crop year.