Highlights•Dietary fiber, resistant starch and protein are valuable compounds from
beans.•Slowly digestible starch contributes to the low glycemic index of beans.•Beans …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …

In the presented study, starch of two cultivars of field bean was modified via the heat-
moisture treatment (HMT) at various moisture contents (15 and 30%) and temperatures (100 …

The mini review focuses on the morphology, pasting, rheological and in vitro digestibility of
kidney bean starch. In legumes seeds, starch is the most abundant carbohydrate reserve in …

To investigate its molecular structure, starch was extracted from five jackfruit cultivars (M1,
M5, M6, M11, and BD) and separated into amylose and amylopectin. The values for weight …

This work aimed to characterize the physicochemical, film-forming properties, and 3D
printability of a nonconventional starch from chachafruto. The chachafruto native starch …

Common beans are rich in protein and complex carbohydrates that are valuable for the
human diet. Starch is the most abundant individual component; however, in its native form it …

This study verified if cooking presoaked beans in the steam of autoclave improves the
pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged …

Steamed rice cakes (SRCs) are traditional Chinese snacks with a wide territorial
acceptability. However, traditional cuisine is challenged by insufficient expansion of the …

Starches were isolated from bulbs of seven lily cultivars grown in China and their
morphological, structural, and physicochemical properties were investigated. All the isolated …