Production of High-resistant Starch (RS3) Ingredient from Pinto Bean Starch

  •  Courtney Simons    


Commercial retrograded resistant starch (RS3) has been successfully produced from cereals and tubers such as corn and tapioca. Pulse starches have the potential to be utilized as a raw material to make RS3 products due to their high amylose content. However, this opportunity has not yet been explored. In this study, RS3 was produced using pinto bean starch, corn starch, tapioca flour, and rice flour. This was accomplished by gelatinizing the starches, followed by refrigeration for 4 days to allow for retrogradation. Afterwards, the retrograded starch was digested with α-amylase to remove soluble starch, and the remaining non-soluble (high-RS) residue collected, dried, and milled to a flour. Pinto bean starch produced a high-RS product containing 52.88% RS. This amount was not significantly different from what was produced from corn starch (49.54%) and tapioca flour (46.08) %. Rice flour produced the lowest percentage RS (10.33%). The findings demonstrated that pinto bean starch can be utilized as a raw material to produce a high-RS product with comparable resistant starch content to corn and tapioca RS3 ingredients.

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