02012naa a2200337 a 450000100080000000500110000800800410001902200140006002400440007410000200011824501230013826000090026152010490027065000250131965000100134465000130135465000120136765000140137965000170139365000120141065000230142265000110144565000160145670000180147270000200149070000220151070000200153270000160155270000250156877300810159321390652022-10-04       2022    bl uuuu     u00u1 u    #d  a1745-45497 ahttps://doi.org/10.1111/jfpp.163972DOI1 aBENTO, J. A. C.  aPhysicochemical and functional properties of aged grains flour from different dry common beans.h[electronic resource]  c2022  aThis work describes the functional and nutritional quality of the flour of ten common beans to verify their potential for application as ingredients in food products. Aged bean grain flours were prepared from seven carioca bean and three colored grains. The higher content of protein (25g·100g-1), fat (1.5g·100g-1), and low carbohydrate (55g·100g-1) was found in the pink bean. The purple bean presented the highest phenolic content (54.47mg·g-1), anthocyanins (76.4µg·g-1), and antioxidant activity (21.17µmol Trolox·g-1). The carioca bean flour presented a low content of phytates (4.84 mg·g-1) and tannins (0.0 mg·g-1). Concerning the pasting properties, the bean flour presented a high variation for the final viscosity (227 to 1934cP), setback (147 to 596cP). For water solubility and emulsification capacity, carioca bean showed high values (28g·100g-1 and 59%, respectively). The aged beans flours may be suitable for various food applications due to their variability in nutritional composition and technological parameters.  aAntioxidant activity  aBeans  aHardness  aTannins  aViscosity  aAntioxidante  aFeijão  aPhaseolus Vulgaris  aTanino  aViscosidade1 aMORAIS, D. K.1 aFERREIRA, K. C.1 aBASSINELLO, P. Z.1 aCARVALHO, R. N.1 aCALIARI, M.1 aSOARES JUNIOR, M. S.  tJournal of Food Processing and Preservationgv. 46, n. 3, e16397, Mar. 2022.