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FSB1 – 2004 Food Science and Biotechnology in Developing Countries 8. Osorio-Díaz P. Bello-Pérez L.A. Agama-Acevedo E. Vargas-Torres A. Tovar J. Paredes- López O. 2002. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.). Food Chem. 78: 333-337. 9. Osorio-Díaz P. Bello-Pérez L.A. Sáyago-Ayerdi S.G. Reyes -Benítez M.P. Tovar J. Paredes- López O. 2003. Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L.). J. Sci Food Agric. 83: 1283-1288. 10. Vargas-Torres A. Osorio-Díaz P. Tovar J. Paredes-López O. Ruales J. Bello-Pérez L.A. 2004a. Chemical composition, starch bioavailability and indigestible fraction of common beans (Phaseolus vulgaris L). Starch/Starkë 56: 74-78. 11. Vargas-Torres A. Osorio-Díaz P. Islas-Hernández J.J. Tovar J. Paredes-López O. Bello-Pérez L.A. 2004b. Starch digestibility of five cooked black beans (Phaseolus vulgaris L.) varieties. J. Food Comp. Anal. (In press) 12. Tovar J. Melito C. 1996. Steam-cooking and dry heating produce resistant starch in legumes. J. Agric. Food Chem. 44: 2642-2645. 13. Velasco Z.I. Rascón A. Tovar J. 1997. Enzymic availability of starch in cooked black beans (Phaseolus vulgaris L) and cowpeas (Vigna spp.). J. Agric. Food Chem. 45: 1548-1551. 14. García-Alonso A. Goñi I. Saura-Calixto F. 1998. Resistant starch formation and potential glycemic index of raw and cooked legumes (lentils, chickpeas and beans). Z. Lebensm Unter Forsch 206: 284-287. 15. 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. 16. Reyes-Moreno C. Paredes-López O. 1993. Hard-to-cook phenomenon in common beans- A review. Crit. Rev. Food Sci. Nutr. 33: 227-286. 17. AACC. 2000. Approved methods. (10th ed). St. Paul, MN: American Association of Cereal Chemists. 18. Holm J. Björck I. Drews A. Asp N-G. 1986. A rapid method for the analysis of starch. Starch/Stärke 38: 224-229. 19. Goñi I. Garcia-Diaz L. Mañas E. Saura-Calixto F. 1996. Analysis of resistant starch: a method for foods and food products. Food Chem. 56: 445-449. 20. Saura-Calixto F. Goñi I. Bravo L. Mañas E. 1993. Resistant starch in foods: modified method for dietary fiber residues. J. Food Sci. 58: 642-643. 21. Bravo L. Siddhuraju P. Saura-Calixto F. 1999. Composition of underexploited indian pulses. Comparison with common legumes. Food Chem. 64: 185-192. 22. Rosin M.P. Lajolo M.F. Menezes W.E. 2002. Measurement and characterization of dietary starches. J. Food Comp. Anal. 15: 367-377. 23. Tovar J. Melito C. Herrera E. Rascón A. Pérez E. 2002. Resistant starch formation does not parallel syneresis tendency in different starch gels. Food Chem. 76: 455-459. 6
FSB1 – 2004 Food Science and Biotechnology in Developing Countries 24. Farhat I.A. Blanshard J.M.V. Mitchell J.R. 2000. The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content. Biopolymers 53: 411-422. 7
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Page 55 and 56: Viscosity [Pa.s] 10 Yoghurt η e =
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Page 79 and 80: CONCLUSION A tejate formulation was
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Evaluation of microbial, physicoche
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Table 1. Microbiological results of
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BIBLIOGRAPHY g of H 2O/g of dry mat
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. Texture attributes of sabila cube
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