02200naa a2200349 a 450000100080000000500110000800800410001902200140006002400530007410000200012724501260014726000090027352012040028265000150148665000100150165000270151165000130153865000210155165000140157265000210158665000120160765000120161965000230163165000160165465300200167070000180169070000200170870000220172870000160175070000260176677300580179221371832022-10-04       2022    bl uuuu     u00u1 u    #d  a2772-50227 ahttps://doi.org/10.1016/j.afres.2021.1000272DOI1 aBENTO, J. A. C.  aFunctional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.h[electronic resource]  c2022  aThis study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development.  aBean flour  aBeans  aEmulsifying properties  aHardness  aResistant starch  aViscosity  aWater solubility  aFarinha  aFeijão  aPhaseolus Vulgaris  aViscosidade  aPaste viscosity1 aMORAIS, D. K.1 aBERSE, R. S. de1 aBASSINELLO, P. Z.1 aCALIARI, M.1 aSOARES JÚNIOR, M. S.  tApplied Food Researchgv. 2, n. 1, 100027, June 2022.