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<p>Pinto bean is an excellent source of protein (20–30%), complex carbohydrates and micronutrients and has served as a staple food in many countries. Starch is a key ingredient in various food industries due to its thickening and gelling characteristics. Pinto bean starch was isolated using the wet milling method and then processed using autoclaving, baking, boiling, and microwave methods to elucidate their impact on the morphological, structural and physicochemical properties. Each processing method induced significant changes in the properties, which in turn influenced its potential applications in the food industry. Autoclaved starch (AS) and microwaved starch (MS) exhibited a V-type polymorphic pattern, developing surface cracks and fissures that disrupted the granular structure. AS exhibited higher water absorption capacity WAC (315.68 ± 2.50%), solubility (8.57 ± 0.32%), redness (3.66 ± 0.19), yellowness (15.34 ± 0.24), storage modulus (G') and loss modulus (G") than other starches. It demonstrated high hydration, rheological and structural alteration, making it suitable for applications for moisture-retentive food formulation. MS exhibited the highest granular size (76.78 ± 45&#xa0;µm), resistant starch RS (60.28 ± 0.88%) and breakdown viscosity (5.12 ± 0.08 cP) and the lowest rapidly digestible starch RDS (18.07 ± 0.47%) and slowly digestible starch SDS (21.63 ± 0.43%), indicating potential benefits for dietary fiber-rich formulations. Baked starch (B<sub>1</sub>S) exhibited the highest swelling capacity (9.34 ± 0.15&#xa0;g/g), pasting properties, lightness (91.91 ± 0.41) and firmness (1345.91 ± 2.88&#xa0;g), making it ideal for bakery applications. Boiled starch (B<sub>2</sub>S) exhibited the highest relative crystallinity RC (38.63 ± 0.30%) and thermal properties, suggesting its suitability for heat-resistant products. All processed starches displayed shear-thinning behavior, and their G' and G'' increased with frequency, indicating improved rheological performance. These findings highlight the versatility of processed pinto bean starch, making it a valuable ingredient in pasta, baked goods, snacks, and other functional food applications.</p>

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Effect of different thermal processing methods on physicochemical, morphological, rheological and in-vitro starch digestibility of pinto bean starch

  • 期刊论文

  • 发表日期：

    2025年5月20日

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  • Bharati Kumari,
  • Nandan Sit

摘要

Pinto bean is an excellent source of protein (20–30%), complex carbohydrates and micronutrients and has served as a staple food in many countries. Starch is a key ingredient in various food industries due to its thickening and gelling characteristics. Pinto bean starch was isolated using the wet milling method and then processed using autoclaving, baking, boiling, and microwave methods to elucidate their impact on the morphological, structural and physicochemical properties. Each processing method induced significant changes in the properties, which in turn influenced its potential applications in the food industry. Autoclaved starch (AS) and microwaved starch (MS) exhibited a V-type polymorphic pattern, developing surface cracks and fissures that disrupted the granular structure. AS exhibited higher water absorption capacity WAC (315.68 ± 2.50%), solubility (8.57 ± 0.32%), redness (3.66 ± 0.19), yellowness (15.34 ± 0.24), storage modulus (G') and loss modulus (G") than other starches. It demonstrated high hydration, rheological and structural alteration, making it suitable for applications for moisture-retentive food formulation. MS exhibited the highest granular size (76.78 ± 45 µm), resistant starch RS (60.28 ± 0.88%) and breakdown viscosity (5.12 ± 0.08 cP) and the lowest rapidly digestible starch RDS (18.07 ± 0.47%) and slowly digestible starch SDS (21.63 ± 0.43%), indicating potential benefits for dietary fiber-rich formulations. Baked starch (B1S) exhibited the highest swelling capacity (9.34 ± 0.15 g/g), pasting properties, lightness (91.91 ± 0.41) and firmness (1345.91 ± 2.88 g), making it ideal for bakery applications. Boiled starch (B2S) exhibited the highest relative crystallinity RC (38.63 ± 0.30%) and thermal properties, suggesting its suitability for heat-resistant products. All processed starches displayed shear-thinning behavior, and their G' and G'' increased with frequency, indicating improved rheological performance. These findings highlight the versatility of processed pinto bean starch, making it a valuable ingredient in pasta, baked goods, snacks, and other functional food applications.