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Composition, Functional Properties, Starch Digestibility, and Cookie-Baking Performance of Dry Bean Powders from 25 Michigan-Grown Varieties
- Ai, Yongfeng, Jin, Yining, Kelly, James D., Ng, Perry K. W.
- Cereal chemistry 2017 v.94 no.3 pp. 400-408
- baking, cookies, corn starch, diameter, digestibility, dry beans, hardness, mixing, nutrient content, particle size, pasting properties, powders, protein content, resistant starch, thermal properties, wheat flour, Michigan
- The chemical composition, functional properties, starch digestibility, and cookie-baking performance of bean powders from 25 edible dry bean varieties grown in Michigan were evaluated. The beans were ground into coarse (particle size ≤1.0 mm) or fine (≤0.5 mm) powders. Starch and protein contents of the bean powders varied between 34.4 and 44.5% and between 19.1 and 26.6% (dry basis [db]), respectively. Thermal properties, pasting properties, and water-holding and oil-binding capacities of the bean powders differed and were affected by particle size. After blending the bean powders with corn starch (bean/starch = 7:3, db), the blends were used for cookie baking following a standard method (AACC International Approved Method 10-54.01). Generally, the cookies baked from the fine bean powders had smaller diameters, greater thicknesses, and greater hardness values than those from the coarse counterparts. Differences in the cookie-baking performances of the bean powders were observed among the 25 varieties. Larger proportions of resistant starch (RS) were retained in the bean-based cookies (54.7–126.7%) than in the wheat-flour-based cookies (10.4–19.7%) after baking. With higher contents of RS and protein, the bean-based cookies had more desirable nutritional profiles than those baked from wheat flour alone.