The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
文献类型： 外文期刊
作者： Li, Shaohui 1 ; Zhang, Liu 2 ; Sheng, Qinghai 2 ; Li, Pengliang 1 ; Zhao, Wei 1 ; Zhang, Aixia 1 ; Liu, Jingke 1 ;
作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Hebei, Peoples R China
2.Hebei Univ Econ & Business, Coll Biol Sci & Engn, Shijiazhuang 050061, Hebei, Peoples R China
关键词： Heat moisture treatment; Beans; Physicochemical properties; Digestibility
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 440 卷
页码：
收录情况： SCI
摘要： The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and Delta E values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
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