Kidney bean (<scp><i>Phaseolus vulgaris</i></scp>) starch: A review
Sneh Punia, Sanju Bala Dhull, Kawaljit Singh Sandhu, Maninder Kaur, Sukhvinder Singh Purewal
Abstract
Abstract The mini review focuses on the morphology, pasting, rheological and in vitro digestibility of kidney bean starch. In legumes seeds, starch is the most abundant carbohydrate reserve in plants and have been ascribed medicinal and cultural as well as nutritional roles. The major carbohydrate of kidney bean seeds is starch, which accounts for 25–45% of the dry matter. Lower swelling and high solubility of kidney bean starches indicate their higher functional properties than cereal starches. High amount of resistant starch (RS) and slow digestible starch (SDS) and low amount of rapidly digestible starch (RDS) present in kidney bean starches provide their potentiality as a good source of RS. Starch is a macro‐constituent of many foods and its properties and interactions with other constituents, particularly water and lipids, are of interest to the food industry and for human nutrition as starch properties may greatly determine the product quality.