STUDIES ON THE CHARACTERISTICS OF BLAC BEAN STARCH
C. C. Lai, E. Varriano‐Marston
Journal of Food Science
Abstract
ABSTRACT The physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38%), a high gelatinization temperature range (63.8‐76°C) and relatively low swelling (11 units at 95° C) and solubility (18% at 95° C) patterns. These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
black bean starch has high amylose content
“Isolated bean starch had a high amylose content (38%)”
black bean starch has low solubility
“and solubility (18% at 95° C)”
black bean starch contributes to limited in situ starch gelatinization and swelling
“These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.”