| dc.description.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 | en_US |
