Published
Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry
Propiedades fisicoquímicas de la harina de vaina de frijol (Phaseolus vulgaris) y su potencial como materia prima para la industria alimentaria
Keywords:
Bean pod, By-products, Common bean, Development, Food industry, Sustainability (en)Vaina del frijol, Subproductos, Frijol común, Desarrollo, Industria alimentaria, Sostenibilidad (es)
The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functional properties of fIour obtained from the bean pod. Two types of drying methods were tested: convection and vacuum. The fIours tended to yellow color according to b* parameter values (convection drying: 17.54; vacuum drying: 18.35), with a slight red hue. They also showed high water-holding (convection drying: 8.30 g g-1; vacuum drying: 7.56 g g-1) and oil holding capacity (convection drying: 2.53 g g-1; vacuum drying: 2.56 g g-1), polyphenols content (convection drying: 26.62 mg GAE g-1 DW; vacuum drying: 3.77 mg GAE g-1 DW) and antioxidant capacity (convection drying: 33.42 µmol Trolox g-1; vacuum drying: 5.27 µmol Trolox g-1). The results were similar for the two types of drying methods, except for the antioxidant capacity. Since convection drying is more economical and available than vacuum drying, only the fIour obtained by convection method was analyzed on compositional and structural characteristics. This fIour showed to be a good source of dietary fiber (66.93%), being the insoluble fiber the predominant fraction (59.97%). Moreover, a high content of ash (6.65%) and low lipid content (0.58%) were also found. The IR spectrum showed signs corroborating the presence of dietary fiber, which also was evidenced morphologically. Overall, the results obtained indicated that the bean pod fIour obtained by convection drying has potential use as a raw material for the food industry.
El desarrollo sostenible de la agroindustria requiere el uso eficiente de las materias primas, lo que implica estudios fisicoquímicos y funcionales de subproductos para encontrarles un uso potencial en procesos industriales. El objetivo del presente estudio fue evaluar algunas de las propiedades fisicoquímicas y funcionales de harina obtenida a partir de la vaina de frijol. Se probaron dos tipos de métodos de secado: convección y al vacío. Las harinas obtenidas exhibieron una tendencia al color amarillo según los valores del parámetro de color b* (secado por convección: 17,54; secado al vacío: 18,35), con un ligero tono rojo. También mostraron alta capacidad de retención de agua (secado por convección: 8,0 g g-1; secado al vacío: 7,56 g g-1) y aceite (secado por convección: 2,53 g g-1; secado al vacío: 2,56 g g-1), contenido de polifenoles (secado por convección: 26,62 mg EAG g-1 BS.; secado al vacío: 3,77 mg EAG g-1 BS) y capacidad antioxidante (secado por convección: 33,42 µmol Trolox g-1; secado al vacío: 5,27 µmol Trolox g-1). Los resultados fueron similares para los dos tipos de métodos de secado, a excepción de la capacidad antioxidante. Dado que el secado por convección es más económico y disponible que el secado al vacío, solo la harina obtenida por el método de convección fue analizada en sus características de composición y estructurales. Esta harina demostró ser una buena fuente de fibra dietética (66,93%), siendo la fibra insoluble la fracción predominante (59,97%). Además, se encontró un alto contenido de cenizas (6,65%), y un bajo contenido de lípidos (0,58%). El espectro IR mostró signos que corroboraron la presencia de fibra dietética, que también se evidenció morfológicamente. En conjunto, los resultados obtenidos indican que la harina de vaina de frijol obtenida por secado por convección presenta un uso potencial como materia prima para la industria alimentaria.
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