Effect of different thermal treatments on the tecfunctional properties of white bean flour (Phaseolus lunatus L.) and the determination of its potential agri-food use

Abstract

Introduction− The white bean (Phaseolus Lunatus L), is a le-gume of high nutritional value, thanks to its contents of protein, complex carbohydrates and fiber. It is important to promote its consumption and diversify its use in the development of prod-ucts, for which it is necessary to know its functional properties and determine its potential agri-food use.Objective− To characterize the functional properties of white bean flour (Phaseolus lunatus L.) subjected to different treat-ments, in order to evaluate the effect of the treatments on the techno-functional properties of the flour.Methodology− A DCA (Completely Random Design) was for-mulated to evaluate the bromatological and functional compo-sition in flours obtained from white beans, and the beans were subjected to 3 treatments prior to the drying stage (60ºC), which were: soaking (12h), baking (97ºC, 90 min) and blanching (72ºC, 5 min).Results− Protein contents decreased with increasing exposure time to treatments. The cooking treatment increased water and oil absorption properties. The best result for the emulsifying capacity was shown by the soaking treatment with 43.0%. No significant differences were found between soaking and blanch-ing treatments for the foaming capacity.Conclusions− The flours subjected to the treatments have functional properties that give them great potential for the production of products such as instant drinks, sauces, biscuits, sausages, fried products and confectionery

Keywords

• legumes
• protein
• drying agroindustry;