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- Chung, Hyun-Jung; Liu, Qiang; Pauls, K. Peter; Fan, Ming Z.; Yada, Rickey
- Food research international 2008 v.41 no.9 pp. 869-875
- cultivars; in vitro digestion; beans; in vitro digestibility; glycemic index; amylose; glycemic effect; Phaseolus vulgaris; physicochemical properties; flour; Canada
- ... The physicochemical properties including in vitro starch digestibility and expected glycemic index (eGI) of bean flour and isolated bean starch from different cultivars grown in Canada were investigated. The protein content and total starch content of bean flour ranged from 23.1% to 26.6% and 36.8% to 40.3%, respectively. The apparent amylose content of bean starch was between 38.0% and 41.5%. The ...
- 10.1016/j.foodres.2008.03.013 -
- Xie, Xueju; Cui, Steve W.; Li, Wei; Tsao, Rong
- Food research international 2008 v.41 no.9 pp. 882-887
- retrogradation; enthalpy; in vitro digestibility; amylose; granules; resistant starch; swelling (materials); particle size; wheat starch; enzymatic hydrolysis; crystallization; wheat bran; pasting properties; protein content; gelatinization; thermal analysis
- ... A small-scale (100 g) wet-milling process was used to isolate starch from commercial wheat bran at a recovery of 90%. Chemical analysis revealed that wheat bran starch contained a lower amount of protein contamination (0.15%) and damaged starch (0.15% and 1%, respectively) than commercial wheat starch (0.35% and 1.5%, respectively). Wheat bran starch contained 45% small granules compared to 15% in ...