Effects of Roasting Conditions on the Proximate Composition and Functional Properties of Common Bean (Phaseolus vulgaris) Flours

Rachel Byarugaba, Agnes Nabubuya, John Muyonga, Ali Mwakha
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Abstract

Roasting of dry beans presents the possibility of a value-added product with improved nutritional quality and potential use in different food systems. The effect of roasting on the proximate composition and functional properties of dry beans (Phaseolus vulgaris L.) was determined. Beans were roasted at 140, 170, and 200 °C for 5, 10, and 15 minutes. The moisture, carbohydrate, protein, dietary fibre, total ash and fat contents of the flours ranged from 4.58 to 6.72%, 56.21 to 60.51%, 23.09 to 26.74%, 4.12 to 7.01%, 3.94 to 4.58% and 1.28 to 2.10%, respectively. An increase in roasting temperature and time significantly reduced moisture and carbohydrate contents, but increased fat, fibre and ash contents. Foaming capacity, foam stability, water absorption index, water solubility index and water absorption capacity varied from 6.16 to 45.14%, 2.10 to 30.68%, 4.20 to 5.12 g/g, 10.74 to 17.15 g/g and 1.77 to 2.2 g/g, respectively. Increasing roasting temperature and time impacted functional properties of flours. Pasting properties of bean flour pastes were significantly reduced. Flour from roasted beans (FRBs) can serve as a functional ingredient and nutrient enhancer in the food industry. In order to increase shelf life and nutrient density of bean flours, the beans should be roasted at 200 °C.
焙烧条件对普通豆粉近似成分及功能特性的影响
烘干豆提供了一种增值产品的可能性,它具有改善营养质量和在不同食品系统中的潜在用途。研究了焙烧对干豆(Phaseolus vulgaris L.)近似成分和功能特性的影响。豆子分别在140、170和200°C的温度下烤5、10和15分钟。面粉的水分、碳水化合物、蛋白质、膳食纤维、总灰分和脂肪含量分别为4.58 ~ 6.72%、56.21 ~ 60.51%、23.09 ~ 26.74%、4.12 ~ 7.01%、3.94 ~ 4.58%和1.28 ~ 2.10%。焙烧温度和时间的增加显著降低了水分和碳水化合物含量,但增加了脂肪、纤维和灰分含量。泡沫容量、泡沫稳定性、吸水指数、水溶性指数和吸水容量分别为6.16 ~ 45.14%、2.10 ~ 30.68%、4.20 ~ 5.12 g/g、10.74 ~ 17.15 g/g和1.77 ~ 2.2 g/g。提高焙烧温度和焙烧时间对面粉的功能性能有影响。豆粉糊的糊化性能明显降低。在食品工业中,焙豆面粉可作为一种功能性成分和营养增强剂。为了增加豆粉的保质期和营养密度,豆粉应在200°C下烘烤。
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