Tepary Bean Starch. Part II. Rheological Properties and Suitability for Use in Foods

Abstract

Abstract Rheological and organoleptic properties of starch from tepary bean ( Phaseolus acutifolius var. latifolius ) have been investigated. Gelatinization was determined to be a single‐step process. The pasting properties were similar to those reported for other legume starches. It was stable when cooked at 95°C for 15 min and showed a progressive increase in viscosity when cooled to 50°C. At 4 and 6% concentrations (w/w) tepary starch pastes exhibited a type C viscosity pattern whereas at concentrations of 7% and above, pasting behavior resembled a type B pattern. Effects of pH and the influence of sucrose, salt and oil on pasting behavior were also examined. Sensory evaluation of vanilla pudding prepared with tepary starch established its potential consumer acceptance.