Resumo

OSORIO-DIAZ, Perla et al. Resistant starch and in vitro starch digestibility of cooked "ayocote" bean Pphaseolus Coccineous) . INCI [online]. 2004, vol.29, n.9, pp.510-515. ISSN 0378-1844.

"Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4ºC, changing from 37.93 (freshly cooked "control" seeds) to 32.18% (seeds stored for 96h). An inverse pattern was found for resistant starch (RS) content. RS ranged between 2.24 and 3.49% for the control and 96h-stored samples, which represents a 56% increase in the RS content. Resistant starch associated to dietary fiber (RSAF) had a similar behavior, as its values increased with the storage time. The a-amylolysis rate decreased with storage, i.e. long-stored (96h) cooked samples exhibited slower starch digestion features. The predicted glycemic index ranged between 62.9 and 59.7%, suggesting slow glucose-release features for starch in "ayocote" beans.

Palavras-chave : Beans; Digestibility; Legumes; Phaseolus coccineous; Resistant Starch; Starch.