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Formation of resistant starch in deproteinized and non-deproteinized beans

AuthorsSaura Calixto, Fulgencio D. ; Goñi, Isabel; Bravo, Laura ; Mañas, Eva
Issue Date1992
CitationEuropean Journal of Clinical Nutrition 48 (suppl 2): S109- S111 (1992)
AbstractResistant starch (RS) was determined in deproteinized and non-deproteinized whole and milled beans (Phaseolus vulgaris) after cooking and freezing. The highest RS values were obtained in the whole bean preparations (3.7-8.7%). Milled and milled and deproteinized beans presented lower RS contents (1.64% and 0.91%, respectively). The results suggest that the presence of protein and the particle size are the main factors affecting the formation of RS.
Identifiersissn: 1476-5640
Appears in Collections:(INB) Artículos
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