Osuna-Gallardo, E.I., Cuevas-Rodríguez, E.O., Sepúlveda-García, C.I. et al. (4 more authors) (2023) Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus). ACS Food Science & Technology, 3 (11). pp. 1835-1853. ISSN 2692-1944
Abstract
Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied. Thus, the objective of this research was to assess the nutritional, antinutritional, and techno-functional properties of ayocote beans processed by conventional cooking and extrusion. Thermal processing had a positive impact on total dietary fiber increasing after cooking (35.49%). Trypsin inhibitors were inactivated after processing; however, lectin activity was still observed after extrusion (0.2 mg/mL). Extrusion showed a higher impact on TPC (75% retention) and TFC (88% retention) than cooking (61 and 74% retention, respectively). Cooking and extrusion caused significant losses of antioxidant activity when compared to raw flour, though cooking showed higher AOX retention (ORAC = 88.5/ABTS = 87.3%) than extrusion (ORAC = 74.4/ABTS = 77.5%). The results suggest that ayocote bean is a legume that could be used to develop novel food formulations with improved health benefits for the wider population.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Authors. Published by American Chemical Society. This publication is licensed under CC-BY 4.0 . |
Keywords: | Phaseolus coccineus; cooking; extrusion; antinutrients; lectins; antioxidant; techno-functional properties |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Sep 2024 10:55 |
Last Modified: | 13 Sep 2024 10:55 |
Status: | Published |
Publisher: | American Chemical Society (ACS) |
Identification Number: | 10.1021/acsfoodscitech.2c00416 |
Sustainable Development Goals: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:217194 |