STUDIES ON THE CHARACTERISTICS OF BLAC BEAN STARCH
- 1 March 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 528-530
- https://doi.org/10.1111/j.1365-2621.1979.tb03828.x
Abstract
The physicochemical properties of black bean starch were studied. Isolated bean starch had a high amylose content (38%), a high gelatinization temperature range (63.8‐76°C) and relatively low swelling (11 units at 95° C) and solubility (18% at 95° C) patterns. These data suggested that inherent structural characteristics of the starch contributed to limited in situ starch gelatinization and swelling during the cooking of black beans.Keywords
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