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FSB1 – 2004 Food Science and Biotechnology in Developing Countries some beans show lower AS contents and higher retrogradation tendencies than others; in the case of “ayocote” bean, the decrease of AS values in the stored samples appears relatively low. Resistant starch (RS) The RS values increased with the storage time (Table 1). Levels ranged between 2.24 %, for the control sample, and 3.49 % for the 96 h-stored preparation, representing a 56 % increase in RS content with the storage. Ample variation in RS content values has been previously observed for freshly cooked common beans (Phaseolus vulgaris). Indeed, most cultivars exhibited greater levels than those recorded here for “ayocote” seeds 11, 12, 21 . Furthermore, RS in “ayocote” beans exhibited only a moderate rise after cold-storage. Thus, this legume seems to have a modest proclivity to develop retrograded resistant starch fractions upon cooling, which is contrast with the generally recognized behavior for starch in pulses 11, 12, 22, 23, . Table 1. Available starch (AS), resistant starch (RS) and retrograded resistant starch (RRS) content of cooked “ayocote” bean*,** Storage time (h) AS RS RRS 0 37.93 a ± 1.30 2.24 a ± 0.15 1.49 a ± 0.12 24 35.29 b ± 0.73 2.79 b ± 0.08 1.72 b ± 0.16 48 34.58 b,c ± 0.94 2.88 b,c ± 0.17 1.89 b ± 0.21 72 32.93 d ± 1.04 3.08 d ± 012 1.95 b ± 0.18 96 32.18 d,e ± 0.89 3.49 e ± 0.09 2.53 c ± 0.22 * Values are mean of three replicates ± standard error, dry matter basis. ** Means inside each column with a different letter are significantly different (α=0.05) Retrograded resistant starch (RRS) The value of RRS (Table 1) in the control sample was of 1.49 %. It increased with the storage time, reaching 2.53 % after 96 h. The RRS contents at 24, 48 and 72 h were not different (a=0.05), but at 96 h the value increased significantly; perhaps, only after this time starch retrogradation becomes quantitatively important in this system, as it was suggested for the recrystallization process in corn starch gels 24 . Some black bean cultivars 11 presented RRS contents that increased within the 0-72h 4
FSB1 – 2004 Food Science and Biotechnology in Developing Countries storage period, becoming constant thereafter. Again, present data suggest that “ayocote” bean had a lower retrogradation rate than common beans and other pulses. Conclusions “Ayocote” bean had lower protein and ash contents and higher lipid and total starch levels than other Phaseolus seeds. Available starch in this bean is higher than in other species’ seeds, but it tends to decrease upon cold-storage. Both total resistant and retrograded resistant starch contents increased with storage time, as a consequence of starch retrogradation. Storage time, in addition to the botanical species/variety, may influence digestibility of starch pulses; suggesting that some species might be preferred for specific dietetic uses. Acknowledgements We appreciate the economic support from CGPI-IPN, IPICS, LANFOOD, CONACYT-México and COFAA-IPN. REFERENCES 1. Rehman Z. Salariya A.M. Zafar S.I. 2001. Effect of processing on available carbohydrate content and tsrach digestibility of kidney beans (Phaseolus vulgaris L.). Food Chem. 73: 351- 355. 2. Sousa-Sánchez M. Delgado-Salinas A. 1993. Mexican leguminoseae: Phytogeographic endemism and origins. In: Biological diversity in México: origins and distribution. Ramamoorthy TP, Bye R, Lot A, Fa J. New York: Oxford University Press. pp. 459-511. 3. Bravo L. Siddhuraju P. Saura-Calixto F. 1998. Effect of various processing methods on the in vitro starch digestibility and resistant starch content of indian pulses. J. Agric. Food Chem. 46: 4667-4674. 4. Björck I.M. Granfeldt Y. Liljeberg H. Tovar J. Asp N.G. 1994. Food properties affecting the digestion and absorption of carbohydrates. Am. J. Clin. Nutr. 59: 699S-705S. 5. Skrabanja V. Liljeberg H.G.M. Hedley C.L. Kreft I. Björck I.M.E. 1999. Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.). J. Agric. Food Chem. 47: 2033-2039. 6. Asp N-G. 1992. Resistant starch. Proceedings from the second plenary meeting of EURESTA. Eur. J. Clin. Nutr. 46: SI. 7. Englyst H.N Kingman S.M. Cummings J.H. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46: S33-S50. 5
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The primary emulsion was still visc
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Evaluation of microbial, physicoche
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Table 1. Microbiological results of
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. Texture attributes of sabila cube
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