Title:Effect of Preparation and Freezing Methods on the Concentration of Resistant Starch, Antinutritional Factors and FODMAPs in Beans
VOLUME: 13
Author(s):Bianca Pio Avila*, Guilherme Cassao Braganca, Aline Pereira, Marcia Arocha Gularte and Moacir Cardoso Elias
Affiliation:Federal University of Pelotas - post-graduate program in Food Science and Technology Pelotas, Federal University of Pelotas - post-graduate program in Food Science and Technology Pelotas, Federal University of Pelotas - post-graduate program in Food Science and Technology Pelotas, Federal University of Pelotas - post-graduate program in Food Science and Technology Pelotas, Federal University of Pelotas - post-graduate program in Food Science and Technology Pelotas
Keywords:freeze; oligosaccharides; food preservation; digestibility; cowpea;
inhibitors
Abstract:The effect of freezing on common bean (Phaseolus vulgaris L.) and
cowpea bean (Vigna unguiculata L. Walp.) processed under domestic processing
conditions was evaluated to investigate the contents of resistant starch,
oligosaccharides (raffinose and stachyose), phytate levels, protein
digestibility and the inhibitory trypsin activity. The beans were cooked
after different pre-soaking treatments and frozen (-20 °C) for one, two and
three weeks respectively. A reduction was observed in the content of
resistant starch by the use of the pre-soaking treatments; however, it
increased significantly after freezing the samples from the treatments in
which the soaking water was maintained and in which the cooked beans were
frozen for 7 days. In the case of oligosaccharide content (raffinose and
stachyose), cowpea beans had higher levels than the common beans, with
changes in their values after 7 days of freezing. In the treatments in which
the soaking water was discarded before cooking, raffinose and stachyose
showed variable levels. In cowpea, the treatment in which the soaking water
was not used in cooking showed a reduction in the content of phytate at 14
days of freezing, with inhibition of trypsin at 21 days compared with the
initial time. Digestibility in all treatments was improved after freezing.
The increase in resistant starch content, removal of phytate and trypsin
inhibitors, and bean flatulence factors were significant in cooked beans
after freezing between 14 and 21 days.
