Efecto de diferentes tratamientos térmicos sobre las propiedades tecfuncionales de la harina de fríjol blanco (Phaseolus lunatus L.) y la determinación de su potencial uso agroalimentario

Abstract

Introduction: The white bean (Phaseolus lunatus L)., Is a legume of high nutritional value, thanks to its contents of proteins, complex carbohydrates and fiber. It is important to encourage their consumption and diversify their use in the development of products, for which it is necessary to know their functional properties and determine their potential agri-food use.

Objective: Characterize the functional properties of white bean flour (Phaseolus lunatus L.) subjected to different treatments, in order to evaluate the effect of the treatments on the functional properties of the flour.

Method: A DCA (completely randomized design) was formulated, the bromatological and functional composition was evaluated in flours obtained from white beans, where the grains were subjected to 3 treatments prior to the drying stage (60ºC), which were: Soaking (12h), cooking (97 ºC, 90 minutes) and blanching (72 ºC, 5 minutes).

Results: The protein content decreased with increasing the time of exposure to the treatments.  The cooking treatment increased the water and oil absorption properties. The best result for the emulsifying capacity was shown by the soaking treatment with 43.0%. No significant differences were found between the soaking and scaling treatments for the foaming capacity.

Conclusions: The flours subjected to the treatments have functional properties that confer great potential for the production of products such as instant drinks, sauces, biscuits, sausages, fried products and confectionery products.