title: Formation of resistant starch in deproteinized and non-deproteinized beans.
abstract: Resistant starch (RS) was determined in deproteinized and non-deproteinized whole and milled beans (Phaseolus vulgaris) after cooking and freezing. The highest RS values were obtained in the whole bean preparations (3.7-8.7%). Milled and milled and deproteinized beans presented lower RS contents (1.64% and 0.91%, respectively). The results suggest that the presence of protein and the particle size are the main factors affecting the formation of RS.
authors.affiliation: Instituto de Nutrición y Bromatología (C.S.I.C.-U.C.M.), Facultad de Farmacia, Cuidad Universitaria, Madrid, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Saura-Calixto
authors.forename: I
authors.initials: I
authors.lastname: Goñi
authors.forename: L
authors.initials: L
authors.lastname: Bravo
authors.forename: E
authors.initials: E
authors.lastname: Mañas
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D007887:Fabaceae / Q000737:chemistry*; D005511:Food Handling; D014674:Plant Proteins, Dietary / Q000032:analysis*; D010946:Plants, Medicinal; D013213:Starch / Q000032:analysis*
chemical_list: D004043:Dietary Fiber; D014674:Plant Proteins, Dietary; D013213:Starch