Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast
The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common b...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2019
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| Acceso en línea: | http://eprints.uanl.mx/18737/1/331_2017-CJFS%20Heredia%20Rodr%C3%ADguez.pdf |
| _version_ | 1824415349761638400 |
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| author | Heredia Rodríguez, Laura Gaytán Martínez, Marcela Morales Sánchez, Eduardo Garza Juárez, Aurora de Jesús Urías Orona, Vania González Martínez, Blanca Edelia López Cabanillas Lomelí, Manuel Vázquez Rodríguez, Jesús Alberto |
| author_facet | Heredia Rodríguez, Laura Gaytán Martínez, Marcela Morales Sánchez, Eduardo Garza Juárez, Aurora de Jesús Urías Orona, Vania González Martínez, Blanca Edelia López Cabanillas Lomelí, Manuel Vázquez Rodríguez, Jesús Alberto |
| author_sort | Heredia Rodríguez, Laura |
| collection | Repositorio Institucional |
| description | The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety. |
| format | Article |
| id | eprints-18737 |
| institution | UANL |
| language | English |
| publishDate | 2019 |
| record_format | eprints |
| spelling | eprints-187372021-08-06T13:33:21Z http://eprints.uanl.mx/18737/ Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast Heredia Rodríguez, Laura Gaytán Martínez, Marcela Morales Sánchez, Eduardo Garza Juárez, Aurora de Jesús Urías Orona, Vania González Martínez, Blanca Edelia López Cabanillas Lomelí, Manuel Vázquez Rodríguez, Jesús Alberto Ciencias Agropecuarias y Biotecnología The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety. 2019-02-15 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/18737/1/331_2017-CJFS%20Heredia%20Rodr%C3%ADguez.pdf http://eprints.uanl.mx/18737/1.haspreviewThumbnailVersion/331_2017-CJFS%20Heredia%20Rodr%C3%ADguez.pdf Heredia Rodríguez, Laura y Gaytán Martínez, Marcela y Morales Sánchez, Eduardo y Garza Juárez, Aurora de Jesús y Urías Orona, Vania y González Martínez, Blanca Edelia y López Cabanillas Lomelí, Manuel y Vázquez Rodríguez, Jesús Alberto (2019) Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast. Czech Journal of Food Sciences, 37 (No. 1). pp. 62-68. ISSN 12121800 http://doi.org/10.17221/331/2017-CJFS doi:10.17221/331/2017-CJFS |
| spellingShingle | Ciencias Agropecuarias y Biotecnología Heredia Rodríguez, Laura Gaytán Martínez, Marcela Morales Sánchez, Eduardo Garza Juárez, Aurora de Jesús Urías Orona, Vania González Martínez, Blanca Edelia López Cabanillas Lomelí, Manuel Vázquez Rodríguez, Jesús Alberto Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_full | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_fullStr | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_full_unstemmed | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_short | Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast |
| title_sort | nutritional and technological properties of tepary bean phaseolus acutifolius cultivated in mexican northeast |
| topic | Ciencias Agropecuarias y Biotecnología |
| url | http://eprints.uanl.mx/18737/1/331_2017-CJFS%20Heredia%20Rodr%C3%ADguez.pdf |
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