This study determined whether different processing methods of red kidney beans (Phaseolus vulgaris L) affect the in vitro digestibility rate of a-amylase, thermal properties and microstructure. Raw, commercially canned, and high pressure autoclaved beans were ground into flour samples which were then subjected to a-amylolysis over a 4 h period. Total starch, available starch, thermal, and microstructural properties of raw and processed samples were determined and compared. Higher levels of total starch were determined in commercially canned beans (48.2%) and autoclaved beans (45.8%) compared with 33.2% in raw beans. After enzymatic hydrolysis, degree of hydrolysis increased with time with higher hydrolysis observed in autoclaved samples. Energies of enthalpy as well as microstrutural characteristics were also different among all three samples. Results suggest that different processing methods produced different structural properties in red kidney beans starch which affect the rate of enzymatic hydrolysis.

Effects of processing methods on enzyme hydrolysis rate, thermal properties, and microstructure of red kidney beans <i>(Phaeolus vulgaris </i>L) starch

245th National Meeting (2013)

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Effects of processing methods on enzyme hydrolysis rate, thermal properties, and microstructure of red kidney beans (Phaeolus vulgaris L) starch