Formation of resistant starch in deproteinized and non-deproteinized beans

Abstract

Resistant 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.