02217naa a2200397 a 450000100080000000500110000800800410001902200140006002400440007410000200011824501420013826000090028052010730028965000150136265000100137765000100138765000170139765000120141465000210142665000260144765000190147365000230149265000130151565000080152865000120153665000120154865000230156065000310158365000140161470000220162870000200165070000250167070000160169570000260171177300820173721340282021-12-06       2021    bl uuuu     u00u1 u    #d  a1745-45497 ahttps://doi.org/10.1111/jfpp.158992DOI1 aBENTO, J. A. C.  aFunctional and pasting properties of colorful bean (Phaseolus vulgaris L) floursbInfluence of the cooking method.h[electronic resource]  c2021  aThis research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g.100 g-1), and the lowest content of resistant starch (3.2 g.100 g-1) and protein (20.9 g.100 g-1), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g.100-1) and protein (25.8 g.100-1). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity. These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization. Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours.  aBean flour  aBeans  aColor  aCooked foods  aCooking  aFood preparation  aFunctional properties  aGelatinization  aPasting properties  aCocção  aCor  aFarinha  aFeijão  aPhaseolus Vulgaris  aPropriedade Organoléptica  aProteína1 aBASSINELLO, P. Z.1 aCARVALHO, R. N.1 aSOUZA NETO, M. A. de1 aCALIARI, M.1 aSOARES JÚNIOR, M. S.  tJournal of Food Processing and Preservationgv. 45, n. 11, e15899, Nov. 2021.