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Formation of resistant starch in deproteinized and non-deproteinized beans
F Saura-Calixto1, I Goñi, L Bravo
1Instituto de Nutrición y Bromatología (C.S.I.C.-U.C.M.), Facultad de Farmacia, Cuidad Universitaria, Madrid, Spain.
European Journal of Clinical Nutrition
|October 1, 1992
Abstract:
Resistant starch (RS) was determined in deproteinized and non-deproteinized whole and milled beans (Phaseolus vulgaris) after cooking and freezing. The highest RS values were obtained in the whole bean preparations (3.7-8.7%). Milled and milled and deproteinized beans presented lower RS contents (1.64% and 0.91%, respectively). The results suggest that the presence of protein and the particle size are the main factors affecting the formation of RS.