Study on resistant starch Production from mung bean, black bean and white bean by heat - moisture and annealing treatments

Abstract

The resistant starch is known as a beneficial carbohydrate especially in colonic health and glycemic control. This study investigated effects of heat-moisture treatment (HMT) and annealing treatment (ANN) on the resistant starch content and physicochemical properties of bean starches with high amylose content. Three kinds of beans, mung bean (Vigna radiata), black bean (Vigna cylindrica Skeels), and white bean (Vigna unguiculata), were used to extract their starches in this study. Then, bean starches were physically modified by heat moisture (30% moisture, 110°C) and annealing (70% moisture, 25°C) treatment. The RS level contents increased mostly in the treated white beans (from 21.53% in native starch to 25.46% and 30.89% in HMT and ANN starches, respectively). The RS level contents in black beans increased from 19.1% in native starch to 22.09%, and 25.06% in HMT and ANN starches, respectively. The RS level contents increased in mung beans, from 18.21% in native starch to 21.19% and 26.34% in HMT and ANN starches, respectively. As a result, HMT and ANN starches with improved RS level could be applied in food technology and used as functional foods for clinical person related to colonic and diabetic disease. Key words: bean starches, resistant starch, heat moisture, annealing