Journal
FOOD CHEMISTRY
Volume 84, Issue 2, Pages 287-295Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(03)00213-9
Keywords
lima bean; Jack bean; dietary fibre; physicochemical properties
Ask authors/readers for more resources
Some physicochemical, physiological and functional characteristics of Jack bean (Canavalia ensiformis) and lima bean (Phaseolus lunatus) fibrous residues, obtained as a by-product during the protein and starch extraction process were evaluated. The C. ensiformis residues had higher crude fibre (22.6%), total dietary fibre (55.8%) and insoluble dietary fibre (52.4%) contents than the P. lunatus (crude fibre, 12.8%; total dietary fibre, 29.4%; insoluble dietary fibre, 28.6%). Water-holding capacities in both legume fibrous residues were higher (C. ensiformis, 39.5%; P. lunatus, 26.5%) than their oil-holding capacities (23% and 18%, respectively). The P. lunatus residue had lower emulsifying activity (8.6%) than the C. ensiformis residues (49.3%) but higher emulsifying stability (P. lunatus, 100% versus C. ensiformis, 28.25%). Neither fibrous residue was capable of bonding calcium ions, but both did bind iron ions (C. ensiformis, 31.1%; P. lunatus, 28.4%). Similar antioxidant activity values were obtained for the Jack bean (39.4%) and lima bean (35.6%) residues. (C) 2003 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available