Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 85, Issue 3, Pages 499-504Publisher
WILEY
DOI: 10.1002/jsfa.2012
Keywords
starch; resistant starch; beans; legumes; indigestible fraction
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Common beans of the Mayocoba variety were cooked (178 min) and evaluated regarding their chemical composition and starch digestibility in vitro. Mean physical characteristics of the Mayocoba grain were: thousand-kernel weight, 443.0 (+/- 0.98)g; length, 12.45mm; width 7.84mm and thickness, 6.44mm. Total starch content in Mayocoba bean was 40.24% (dmb). The available starch was 22.87%, whereas resistant starch accounted for 6.4% and retrograded resistant starch represented 3.3% of the cooked seed weight. None of these values changed with storage time. The Mayocoba variety presented values of soluble indigestible fraction of approximately 8.0% and insoluble indigestible fraction of 36%, which did not change with storage. Both simple enzymatic hydrolysis rate and hydrolysis index (HI= 36%) indicated a slow hydrolysis of Mayocoba starch. HI-based predicted glycemic index was 39%, all of which suggested a 'slow carbohydrate' feature for this bean. (C) 2004 Society of Chemical Industry.
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