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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #389324
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

Author
item CHOE, UYORY - North Dakota State University
item OSORNO, JUAN - North Dakota State University
item Ohm, Jae-Bom
item CHEN, BINGCAN - North Dakota State University
item RAO, JIAJIA - North Dakota State University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/24/2022
Publication Date: 2/25/2022
Citation: Choe, U., Osorno, J.M., Ohm, J., Chen, B., Rao, J. 2022. Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds. Food Chemistry. 382. Article 132570. https://doi.org/10.1016/j.foodchem.2022.132570.
DOI: https://doi.org/10.1016/j.foodchem.2022.132570

Interpretive Summary: In this study, to understand the effect of thermal pre-treatment methods and different bean types (black, navy, kidney, and pinto) on functional properties and digestibility of bean flours through the change of microstructure and chemical composition of macronutrients, the moist-heated and dry-heated bean flours were compared to raw bean flours. Overall, results indicated that thermal treatment had a notable effect on physicochemical properties, functionalities, and in vitro digestibility of bean flours when compared among/within bean type(s). When compared within bean type, moist-heated samples showed increased water-holding capacities and starch/protein digestibility where dry-heated bean flours showed enhanced flavor profile and increased oil-holding capacities. Among bean types, moist-heated kidney bean flour showed the highest water-holding capacity and starch/protein digestibility while dry-heated pinto bean flour had the highest oil-holding capacity. The result from the current study may provide a basis for the development of pre-thermal treated legume flours and facilitate their food applications.

Technical Abstract: The utilization of beans in food is often limited by unpleasant flavors, low digestibility, and long cooking time. Heat treatment is a strategy that can overcome these disadvantages but there has been little research on how heat treatment affects the functional properties, flavor profile, and digestibility for different dry bean types. Therefore, this research was performed to investigate the effect of moist-heating and dry-heating treatments for four different bean types, black, navy, kidney, and pinto beans. Overall, results indicated that heat treatment of bean seed had a notable effect on functionalities and digestibility. In general, the moist-heating treatment increased water-holding capacity and starch/protein digestibility while dry-heating treatment enhanced flavor profile and oil-holding capacity. Bean types also showed different response to the heat treatments. Kidney bean had an increase in water-holding capacity and starch/protein digestibility by moist-heating treatment while pinto bean had higher oil-holding capacity by dry-heating treatment. The information obtained from the current research will be a valuable reference for application of heat treatment procedures to enhance functional properties and digestibility of beans and facilitate their use in food industry.