title: Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.).
abstract: Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69-42.81%) than in the autoclaved samples (37.04-38.16%) and did not change during storage at 4 degrees C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65-2.79%) than in autoclaved beans (1.62-1.94%). The initial in vitro alpha-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices (90 min) were similar for both samples. None of the bean samples showed statistical differences in alpha-amylolysis behavior (alpha = 0.05) after storage at 4 degrees C for 96 hour.
authors.affiliation: Centro de Desarrollo de Productos Bióticos del IPN. Km 85 carr. Yautepec-Jojutla, Yautepec, Morelos, México.
authors.forename: Lorena
authors.initials: L
authors.lastname: Landa-Habana
authors.forename: Ariana
authors.initials: A
authors.lastname: Piña-Hernández
authors.forename: Edith
authors.initials: E
authors.lastname: Agama-Acevedo
authors.forename: Juscelino
authors.initials: J
authors.lastname: Tovar
authors.forename: Luis A
authors.initials: LA
authors.lastname: Bello-Pérez
mesh_terms: D001682:Biological Availability; D003296:Cooking / Q000379:methods*; D004063:Digestion; D005511:Food Handling / Q000379:methods*; D006868:Hydrolysis; D009753:Nutritive Value; D027805:Phaseolus / Q000737:chemistry* / Q000201:enzymology; D013213:Starch / Q000032:analysis*; D013696:Temperature; D013997:Time Factors; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D013213:Starch; D000516:alpha-Amylases