CONICET | Buscador de Institutos y Recursos Humanos

Background and objectivesBeans are widely consumed throughout the world, usually as whole seeds. However, its use as flour is not widely used, and they could be potential ingredients for developing new products due to their nutritional, physicochemical, and techno-functional properties. In this sense, these properties of flours obtained from different agronomic-improved North-western Argentina bean cultivars were studied.FindingsAll of the bean flours were rich in total dietary fiber and proteins, and also contained phytosterols (β-sitosterol> stigmasterol >campesterol) and γ-tocopherol. Flours obtained from colored cultivars showed higher pigments and total phenolic contents and had higher antioxidant activities. In flours, water and oil absorption capacities were correlated to flours? total dietary fiber contents, and adequate emulsion activities and stabilities were observed, positively correlated with their protein contents. Flour starch granules showed smooth surfaces without cracks or fissures, spherical and oval shapes, and heterogeneous sizes. However, no differences were found in starch gelatinization among flours by DSC, and similar FT-IR spectra or X-ray diffraction patterns were observed.ConclusionsBean flours are potential ingredients for developing new value-added products based on their nutritional, physicochemical, and functional characteristics. Moreover, even though flours were obtained from different agronomic-improved North-western Argentina bean cultivars, their physicochemical and functional properties were similar, making them potentially food ingredients with functionality.Significance and noveltyAll information regarding the analyzed properties in this study shows the nutritional and techno-functional advantages to popularize the use of bean flours in new food products.

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