Original Article

Campinas, v. 19, e2016005, 2016

[Link]

Physical and chemical properties of starch and flour from

different common bean (Phaseolus vulgaris L.) cultivars
Propriedades físicas e químicas do amido e de farinhas de
diferentes cultivares de feijão (Phaseolus vulgaris L.)

Milene Marquezi1, Vanessa Maria Gervin1, Lucas Bertoldi Watanabe1, Priscila Zaczuk Bassinello2,
Edna Regina Amante1*
1
Universidade Federal de Santa Catarina (UFSC), Centre for Agricultural Sciences, Department of Food Science and Technology, Florianópolis/SC - Brazil
2
Embrapa Arroz e Feijão, Santo Antonio de Goiás/GO - Brazil

*Corresponding Author
Edna Regina Amante, Universidade Federal de Santa Catarina (UFSC), Centre for Agricultural Sciences, Department of Food Science and Technology,
Rodovia Admar Gonzaga, 1346, CEP: 880034-001, Florianópolis/SC - Brazil, e-mail: eamante@[Link]

Cite as: Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars. Braz. J. Food Technol.,
v. 19, e2016005, 2016.

Received: Jan. 13, 2016; Accepted: Apr. 05, 2016

Summary

The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars
(Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total
starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches
had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute
density values between 1.55 and 1.78 [Link]–3. The bean starch granules were round to oval with a smooth surface. Results
viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications
according to these characteristics.
Keywords: Common bean; Starch; Viscoamylographic profile; Composition.

Resumo

As propriedades físicas, químicas e de pasta da farinha e do amido isolado de seis diferentes cultivares de feijão
(Phaseolus vulgaris L.) foram investigadas a fim de obter informações para aplicações em novos produtos. Os teores de
proteína e de amido da farinha de feijão variaram de 17,72 a 20,27% e de 39,68 a 43,78%, respectivamente. Os amidos de
feijão possuem pequenas quantidades de proteínas, lipídeos e material mineral. O teor de amilose variou entre 45,32 e 51,11%
e a densidade absoluta, de 1,55 a 1,78 [Link]–3. Os amidos de feijão apresentaram formato arredondado a ovoide, com
superfície lisa. Resultados do perfil viscoamilográfico dos amidos e das farinhas mostraram a possibilidade de selecionar
cultivares para aplicações específicas, segundo estas características.
Palavras-chave: Feijão; Amido; Perfil viscoamilográfico; Composição.

1 Introduction
Beans (Phaseolus vulgaris L.) are members of the Myanmar, India, Brazil, Mexico and the United States, which
Fabaceae family, which include legumes, and are amongst together account for over 65% of world production. Beans are
the oldest foods, dating back to the earliest records of human
produced in a variety of environments and cropping systems
history. Phaseolus vulgaris L. is the most widely cultivated
species of the genus, accounting for about 95% of the world in various regions, that is, Latin America, Africa, the Middle
production (LAJOLO et al., 1996; EMBRAPA, 2010). According East, East Asia, Europe and North America (JONES, 1999).
to FAO (2014), the five major bean producing countries are This grain has a high protein content, complex carbohydrates,

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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Marquezi, M. et al.

dietary fibre, minerals and B vitamins, and is consumed of bean flour were vacuum packed in polyethylene bags
worldwide (LAJOLO et al., 1996). and stored at room temperature until the time of analysis.
The presence of starch as a major constituent in
beans and also the presence of proteins in high proportions, 2.3 Starch isolation
lead to discussions about the rheological behaviour and The starch was isolated from the beans using the
explanations for these properties. The grains are prepared procedure of Rupollo et al. (2011) with modifications.
for consumption by cooking, which is responsible for The grains (300 g) were left in a 0.16% sodium sulphite
softening, and starch gelatinization has an important solution for 24 h at 4 °C, and then ground in a domestic
influence on the rheological properties of beans derivatives. blender. The mass was filtered through filter cloth and the
Starch contributes greatly to the textural properties of suspension left in a beaker to decant. The supernatant was
many food products and has many industrial applications removed, and the decanted starch layer re-suspended in
such as thickening agent, colloidal stabilizer, gelling, filler distilled water and centrifuged (Hermle Z200A, Labortechnik,
agent, water retention and as an adhesive. Knowledge of Germany) at 1200 g for 20 minutes. The upper non-white
the granule composition and starch rheological properties layer was scraped off. This procedure was repeated until
is of significant importance for the food industry, which only starch was left, which was collected and dried in an
seeks to maintain and enhance the properties of its oven (De Leo, Brazil) at 40 °C for 12 h.
products during the storage periods (BOBBIO; BOBBIO,
1995). The growing demand for starches for industrial 2.4 Chemical analysis
applications has created interest in new sources of these
polysaccharides. The applications of starch in food systems The starch and flour samples were analysed for
are mainly governed by the properties of gelation, pasting, their moisture, protein (N x 6.25), fat and ash contents
solubility and digestibility (SOBUKOLA; ABODERIN, 2012). according to the methodologies of the Association of
Official Analytical Chemists – AOAC (HORWITZ, 2005).
Few studies can be found on bean starch.
The starch content of the bean cultivars was determined
Accordingly, the purpose of this study was to characterize
by a polarimetric method according to the methodology
the physicochemical traits of the starches and flours from
of the Ministry of Agriculture, Rural Development and
different bean cultivars and to relate these characteristics
Fisheries (PORTUGAL, 2000), and the amylose content
with the other properties in order to seek applications for
of the starch samples was determined using the method
the starches studied.
of Williams et al. (1970).
2 Materials and methods
2.5 Absolute density
2.1 Materials
The absolute density of the starch granules was
The bean cultivars were provided by EMBRAPA
determined using a pycnometer by the displacement of
(Goiás, Brazil) and are among the most economically
xylene at 30 °C, according to Schoch and Leach (1964).
important crops in Brazil, consisting of the commercial
groups known as red, carioca, and black beans. The cultivars
analysed were BRS Embaixador and BRS Pitanga (red), 2.6 Granule morphology
BRS Estilo and Pérola (carioca) and BRS Campeiro and The starch samples (previously dried in an oven at
BRS Esplendor (black). 40 °C) were compared by scanning electron microscopy
The beans were grown in the experimental fields (SEM) as to the size and shape of the granules. Each
of Embrapa Rice and Beans in Santo Antônio de Goiás, of the six powdered samples was fixed to an aluminium
State of Goiás, Brazil, and harvested between September support using double-sided tape and metalized with a
and October, 2011. 100 g portions of the grains were 350 Å thick gold layer in a Polaron E5000 vacuum device
stored in a cool and dry place in polyethylene bags until with magnification of x700.
the time of analysis.
2.7 Pasting properties
2.2 Sample preparation
The pasting properties of the bean flours and
After a preliminary cleaning and the removal of any isolated starches were determined using a Rapid Visco
broken and damaged seeds, the dried beans were washed Analyser (RVA 4500, Perten Instruments, Sweden), with
with mild soap and distilled water, and dried in an oven at initial and final temperatures of 50 °C and 95 ºC, and
45 °C for 5 h, to reduce possible interference in the analysis. maintaining at 95 °C for 10 min, simulating the domestic
The beans were ground in an analytical microprocessor cooking of beans A sample suspension (3.0 g in 25 mL
(Q298A21, Quimis, Brazil) and the resulting flour sieved distilled water) adjusted to 0% moisture, was used for
(60 mesh) to obtain a homogeneous powder. The samples both the flours and the isolated starches. The samples

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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Marquezi, M. et al.

were held at 50 °C for 1 min., heated to 95 °C during The total starch content of the bean flours ranged
7.5 min, and then held at 95 °C for 10 min before cooling from 39.68 to 43.78%, the BRS Esplendor flour containing
to 50 °C during 3 min. The parameters, including pasting a lower starch content than the others (Table 1). These
temperature, peak viscosity, breakdown, final viscosity values are close to those found by Pujolà et al. (2007), where
and setback, were recorded. the starch contents of nine Phaseolus vulgaris L. cultivars
ranged from 41.4 to 52.3%. Chung et al. (2008a) also found
2.8 Statistical analysis similar values, ranging from 36.8 to 40.3%.
Since they are the two major components of the
All the analyses were carried out with three repetitions, raw material, in addition to the technological properties,
the results submitted to an analysis of variance (ANOVA) the determination of the starch and protein contents might
and the averages compared applying the Tukey test at help direct the development of new products. The results
5% significance. The ASSISTAT 7.7 statistical program obtained for the cultivars in the different groups and in the
was used. same group for this and other studies revealed that the
chemical composition can vary according to the location
3 Results and discussion planted, the cultivation process and environmental factors.
3.1 Chemical composition The protein (0.90 to 2.11%), ash (0.22 to 0.36%) and
lipid (0.52 to 0.90%) contents of the isolated starches were
The definition of the optimum range for different
as indicated in brackets, showing starches of low-grade
applications requires knowledge of the chemical and
purity. The starch is usually extracted by processes
physical characteristics of the raw material. Table 1 shows
that allow for the permanence of contaminants such as
the values obtained for the chemical composition of the
proteins, lipids and ash. Although in small quantities, these
bean flour and starch samples. contaminants can interfere with the physicochemical and
The protein content of the bean flours ranged from functional properties of the starch (LEONEL; CEREDA,
17.72 to 20.27%, indicating a high amount of protein in this 2002). Thus, the purity of the starch can be expressed
legume and its potential as a dietary protein source. BRS according to the ash, lipid and protein contents of the raw
Pitanga, Pérola and BRS Esplendor showed higher levels material coming from the extraction process.
of protein compared to the other cultivars. Similar results The total starch content ranged from 83.60 to 91.04%
were found by Saha et al. (2009), where thirty-five different in the isolated bean starches. These values are close to
genotypes of Phaseolus vulgaris L. were studied and the those found by Ovando-Martínez et al. (2011) for the Black
protein content ranged from 18.66 to 26.17%. The values 8025 (91.69%) and Pinto Durango (88.56%) cultivars when
found for moisture, ash and lipids of the bean flours were they were grown under irrigated and rain fed conditions.
close to those found by Ramírez-Cárdenasi et al. (2008) The starch yields from BRS Embaixador (26.10%) and BRS
who studied five varieties of beans, and the results ranged Pitanga (19.38%) were higher than those from BRS Estilo
from 10.69 to 15.38%, 3.36 to 4.22% and 1.27 to 1.94%, (17.15%), Pérola (16.75%), BRS Campeiro (18.26%) and
respectively. BRS Esplendor (17.12%).

Table 1. Chemical composition of the bean flours and starches.

Sample Total starch (%) Protein (%) Moisture (%) Ash (%) Lipids (%)
Bean flour
BRS Embaixador 42.31 ± 0.96b 18.91 ± 0.08c 8.21 ± 0.13d 3.67 ± 0.09c 1.10 ± 0.04b
BRS Pitanga 42.30 ± 0.30b 20.27 ± 0.04a 8.60 ± 0.16c 3.74 ± 0.09bc 1.15 ± 0.12b
BRS Estilo 43.65 ± 0.46a 17.72 ± 0.33d 10.53 ± 0.14a 3.44 ± 0.08d 1.56 ± 0.07a
Pérola 42.91 ± 0.28ab 19.91 ± 0.54ab 9.65 ± 0.13b 3.76 ± 0.01bc 1.23 ± 0.04b
BRS Campeiro 43.78 ± 0.24a 19.46 ± 0.15bc 9.62 ± 0.19b 3.91 ± 0.01b 1.20 ± 0.02b
BRS Esplendor 39.68 ± 0.24c 19.92 ± 0.24ab 8.78 ± 0.01c 4.10 ± 0.04a 1.25 ± 0.03b
Bean starch
BRS Embaixador 83.60 ± 0.02c 1.68 ± 0.06b 13.48 ± 0.08a 0.35 ± 0.04ab 0.90 ± 0.11a
BRS Pitanga 87.90 ± 0.14b 2.11 ± 0.11a 8.81 ± 0.11b 0.36 ± 0.02a 0.86 ± 0.04ab
BRS Estilo 90.30 ± 0.14a 1.07 ± 0.05cd 7.85 ± 0.16b 0.24 ± 0.01c 0.54 ± 0.05c
Pérola 90.03 ± 0.05ab 0.90 ± 0.00e 8.29 ± 0.31b 0.22 ± 0.03c 0.55 ± 0.08bc
BRS Campeiro 91.04 ± 2.12a 0.94 ± 0.04de 7.26 ± 1.93b 0.24 ± 0.05c 0.52 ± 0.17c
BRS Esplendor 89.66 ± 0.21ab 1.13 ± 0.06c 8.33 ± 0.03b 0.26 ± 0.03bc 0.62 ± 0.16abc
Values followed by the same letters in the same column and for the same sample (bean flour or bean starch) do not differ significantly according
to the Tukey test with 5% probability.

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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Marquezi, M. et al.

3.2 Amylose content and absolute density and amylopectin contents of legumes may partially
explain the reduced glycemic responses produced by
Table 2 shows the results obtained for the
these foods. The starch granules contain large amounts
amylose content and absolute density of the bean starch
of amylose (24-65%), responsible for the retrogradation
granules. The amylose content was high, ranging from
phenomenon, while most other food carbohydrate sources
44.97 to 51.11%. Chung et al. (2008a) found lower values
contain no more than 25 to 30% (LAJOLO; GENOVESE;
than those presented in the present work. According to
MENEZES, 1996).
these authors, the amylose content for three cultivars ranged
from 38.0 to 41.5%. In comparison with other legumes, the In the present study starches with varying densities
values obtained for the six cultivars were higher than those were found, but there were no significant differences in
found for mung bean cultivars (30.4 to 34.6%) (SINGH et al. density between cultivars. When compared to other botanical
2004), lentils (23.5 to 24.7%), chickpeas (23.0 to 23.3%) starch sources, the density of the BRS Estilo starch was
and peas (23.9 to 24.1%) (HOOVER; RATNAYAKE, 2002). closer to those of the banana plantain (1.5280 [Link]–3)
(SILVA; SILVA, 2005), sweet potato (1.4794 [Link] –3)
The amylose content may vary from starch to starch
(BATISTUTI et al., 1993) and yam (1.522 [Link]–3) starches
with respect to the amount, size, shape and association
(DURANGO et al., 2009).
mode of the granule, which determines the extent and crystal
structure type (WHISTLER; DANIEL, 1993). The amylose
3.3 Starch granule characteristics
The size and shape of bean starch granules vary
Table 2. Amylose content and absolute density of the isolated
according to species and the size distribution varies with
bean starches.
the stage of plant development (LEONEL, 2007). Figure 1
Absolute density
Starch Samples Amylose (%) shows the scanning electron micrographs of the different
([Link]-3)
native bean starch granules studied here.
BRS Embaixador 45.32 ± 0.12 c
1.78 ± 0.35a
BRS Pitanga 48.16 ± 0.40b 1.77 ± 0.16a The size distribution of the granules showed
BRS Estilo 51.11 ± 0.57 a
1.55 ± 0.15a different sizes and shapes, but most of the bean starch
Pérola 49.25 ± 0.12 b
1.72 ± 0.10a granules were spherical or ellipsoid, in agreement with
BRS Campeiro 44.97 ± 0.31 c
1.72 ± 0.09a other studies (SINGH et al., 2004; RUPOLLO et al., 2011;
BRS Esplendor 48.76 ± 0.80 b
1.66 ± 0.05a VANIER et al., 2012). The sizes of the ellipsoid starch
Values followed by the same letters in the same column do not differ granules ranged from 29.61 to 35.94 µm in length and
significantly according to the Tukey test with 5% probability. from 18.99 to 24.01 µm in width. Of the ellipsoid granules,

Figure 1. Scanning electron micrographs (x700) of the isolated bean starches: BRS Embaixador (a); BRS Pitanga (b); BRS Estilo
(c); Pérola (d); BRS Campeiro (e); BRS Esplendor (f).

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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Marquezi, M. et al.

the BRS Embaixador ones were the largest and the BRS (SILVA; SILVA, 2005) - from 9.5 to 12.12 μm). However,
Pitanga ones were the smallest. the values are similar to those of arrowroot starch, which
These values are in agreement with those presented ranged from 22.05 to 29.54 μm (LEONEL, 2007).
by Ovando-Martínez et al. (2011), who found values from
22.61 to 24.88 μm in length and 17.87 to 18.74 μm in width 3.4 Pasting characteristics
for the ellipsoid granules of the cultivars Black 8025 and
Figure 2 shows the pasting profiles of the bean
Pinto Durango. Chung et al. (2008a) found higher values
for the starch granules from the bean cultivars Majesty, flours and starches. The viscoamylographic properties of
Red Kanner and Boating (red colour group) with values the bean flours showed similar profiles, with the viscosity
ranging from 24 to 47 μm in length and from 23 to 32 μm increasing with temperature but not decreasing on returning
in width for the ellipsoid granules of these cultivars. to 50 °C, as expected. None of the samples showed a
In comparison with starches from other botanical reduction in viscosity during the heating period at 95 °C,
sources, the diameters found for the bean starches were which reveals that the starch granules gelatinized, and
larger than those for cassava starch, (LEONEL, 2007) - other compounds, such as protein and fibre may have
from 14.39 to 15.34 μm) and for banana plantain starch contributed to paste stability. Similar profiles were observed

Figure 2. Viscoamylograms of the bean flours (a) and starches (b). The labels indicate the different cultivars.

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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Marquezi, M. et al.

for the common bean from Canada (CHUNG et al., 2008a) viscosities - except for BRS Pitanga - and low tendencies
and for the mung bean and fava flours (LIU et al., 2006). to retrograde. In addition, they could be used in the
Similar viscoamylographic profiles were observed preparation of breads and creams, since the occurrence
for the starches of the six cultivars (Figure 2b) and BRS of retrogradation in these foods is undesirable and should
Estilo, Pérola and BRS Campeiro showed superposition be avoided.
of their profiles. The BRS Embaixador, BRS Pitanga and The pasting temperatures of the bean flours and
BRS Esplendor starches were less viscous. isolated starches ranged from 86.72 to 95.23 °C and
Table 3 shows the differences in the parameters from 71.25 to 75.65 °C, respectively. The high pasting
evaluated in the viscoamylographic profiles of the flours temperature observed for the bean flour demonstrates
and isolated bean starches. The maximum viscosity that, due to the inclusion of other components, such as
obtained during the heating cycle indicated how high or proteins, fibres and lipids, there was greater resistance
low the viscosity of the sample could go, which in turn to gelatinization, requiring higher temperatures.
depended on the structure of the starch granules, their The peak viscosities of the isolated starches ranged
proportion of amylose and amylopectin, and the probable
from 1973.67 to 5233.00 cP, and only BRS Pitanga showed
combinations that could be made with other ingredients.
a value below 3000 cP. The trough viscosities ranged
This parameter becomes important, for example, when
from 1561.67 to 2995.00 cP, the final viscosities from
the flour is intended for application in the preparation of
3320.67 to 8295.33 cP, and the setback viscosities from
soups, cakes and other foods in which such properties
1759.00 to 5328.67 cP.
are required. With respect to this property, the highest
peak viscosity for the isolated starch is compared with Chung et al. (2008a), studying the starches from
that of the bean flour. Canadian bean cultivars, found pasting temperatures
The final viscosities and setbacks of the bean flours ranging from 73.9 to 75.65 °C, peak viscosities ranging from
ranged from 355.5 to 1948.5 cP, and from 221.5 to 873.0 cP, 1980 to 2746 cP and final viscosities from 4802 to 6532 cP.
respectively. The high values of the trough viscosity for Rupollo et al. (2011) found a peak viscosity of 2819 cP
the bean flours are consistent with those of the starch for beans hermetically stored at 5 °C and 2808 cP for the
counterparts, which were also high. Comparing the starches, same beans stored at a normal temperature of 25 °C, with
the bean flours of all the cultivars showed a low tendency final viscosities of 4358 and 4040 cP, respectively, for
to retrogradation. As already mentioned, this is because these two types of storage. Chung et al. (2008b) studying
the flour is composed of various substances and the high the starches isolated from other legume cultivars, found
protein and fibre contents may have contributed to the peak viscosities during heating of from 1129 to 1371 cP,
stability of the paste. Thus, these flours could be used 1185 to 1359 cP and 755 to 1347 cP for pea, lentil and
to thicken creamy soups and sauces due to their high chickpea starches, respectively.

Table 3. Pasting properties of the bean flours and starches.

Peak Trough Final Setback Breakdown Pasting
Sample viscosity viscosity viscosity viscosity viscosity temperature
(cP) (cP) (cP) (cP) (cP) (°C)
Bean flour
BRS Embaixador 692.50 ± 1.50a 1075.50 ± 13.50a 1948.50 ± 1.50d 873.00 ± 12.00a nd* 86.72 ± 0.42d
BRS Pitanga 82.50 ± 0.50f 134.00 ± 1.00f 355.50 ± 2.50e 221.50 ± 2.18e nd* 95.23 ± 0,62a
BRS Estilo 505.33 ± 6.66b
863.67 ± 18.88b 1451.67 ± 17.21b 588.00 ± 8.89b nd* 88.03 ± 0.28c
Pérola 365.67 ± 11.37 c
817.33 ± 14.57c 1314.67 ± 23.29c 497.33 ± 11.06c nd* 88.07 ± 0.57c
BRS Campeiro 199.00 ± 12.16d 465.00 ± 14.80d 897.66 ± 8.14d 432.67 ± 20.26d nd* 88.05 ± 0.22c
BRS Esplendor 147.67 ± 5.51e 426.67 ± 2.31e 916.00 ± 13.23d 489.33 ± 14.15c nd* 90.97 ± 0.19b
Bean starch
BRS Embaixador 3632.33 ± 50.12b 2239.67 ± 105.83b 7055.33 ± 42.16b 4815.67 ± 64.52c 1392.67 ± 61.86c 71.25 ± 0.26d
BRS Pitanga 1973.67 ± 7.02c 1561.67 ± 29.14c 3320.67 ± 45.61c 1759.00 ± 43.92e 412.00 ± 27.87d 72.15 ± 0.26c
BRS Estilo 5233.00 ± 135,32a 2966.67 ± 323.57a 8295.33 ± 127.47a 5328.67 ± 200.78a 2266.33 ± 194.67a 74.32 ± 0,03b
Pérola 5175.67 ± 7.02a 2882.33 ± 24.58a 8088.33 ± 79.40a 5206.00 ± 98.09ab 2293.33 ± 27.54a 75.20 ± 0.43a
BRS Campeiro 5020.33 ± 230.67a 2995.00 ± 129.00a 7315.33 ± 342.46b 4320.33 ± 218.51d 2025.33 ± 101.89a 74.30 ± 0.43b
BRS Esplendor 3926.00 ± 83.23b 2250.67 ± 177.08b 7167.67 ± 181.44b 4917.00 ± 25.06bc 1675.33 ± 94.40b 75.65 ± 0.22a
Values followed by the same letters in the same column and for the same sample (bean flour or starch) do not differ significantly according to the
Tukey test with 5% probability. *nd: not detectable.

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Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars
Marquezi, M. et al.

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The high values for retrogradation of the isolated vitro starch digestibility, expected glycemic index and some
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