Composition, Functional Properties, Starch Digestibility, and Cookie-Baking Performance of Dry Bean Powders from 25 Michigan-Grown Varieties

摘要

The chemical composition, functional properties, starch digestibility, and cookie-baking performance of bean powders from 25 edible dry bean varieties grown in Michigan were evaluated. The beans were ground into coarse (particle size = 1.0 mm) or fine (= 0.5 mm) powders. Starch and protein contents of the bean powders varied between 34.4 and 44.5% and between 19.1 and 26.6% (dry basis [ db]), respectively. Thermal properties, pasting properties, and water-holding and oil-binding capacities of the bean powders differed and were affected by particle size. After blending the bean powders with corn starch (bean/starch = 7: 3, db), the blends were used for cookie baking following a standard method (AACC International Approved Method 10-54.01). Generally, the cookies baked from the fine bean powders had smaller diameters, greater thicknesses, and greater hardness values than those from the coarse counterparts. Differences in the cookie-baking performances of the bean powders were observed among the 25 varieties. Larger proportions of resistant starch (RS) were retained in the bean-based cookies (54.7-126.7%) than in the wheat-flour-based cookies (10.4-19.7%) after baking. With higher contents of RS and protein, the bean-based cookies had more desirable nutritional profiles than those baked from wheat flour alone.