The effect of navy bean flour particle size on carbohydrate digestion rate measured in vitro

Bohdan L. Luhovyy, Andrew Hamilton, Priya Kathirvel, Heba Mustafaalsaafin

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)

Abstract

The consumption of navy beans (Phaseolus vulgaris L.) is associated with reduced cardiometabolic risk factors such as improved blood glucose control. Navy bean flours retain the nutritional benefits of navy beans, which are high in protein and fiber and low in fat and sugar. However, the particle size of navy bean flours can vary depending on the milling technology used. The purpose of this study was to investigate the carbohydrate digestion rate of navy bean flours with various particle sizes. Five samples each of raw and baked flours with the following volume-weighted mean particle sizes were studied by in vitro digestion using the Englyst method: coarse (1,101.6 μm), regular (630.7 μm), fine (301.7 μm), very fine (144 μm), and superfine (26.8 μm). An increase in the particle size of dry-milled navy bean flours was associated with a reduced in vitro carbohydrate digestion rate that was partially retained after baking and could be explained by the higher resistant starch and insoluble nonstarch polysaccharide contents and lower available carbohydrate content compared with flours with smaller particle sizes. The results of this study provide information that can be used in the development of functional foods forblood glucose control using navy bean flours.

Original languageEnglish
Pages (from-to)208-213
Number of pages6
JournalCereal Foods World
Volume62
Issue number5
DOIs
Publication statusPublished - Sept 1 2017
Externally publishedYes

Bibliographical note

Funding Information:
This project was supported by the Natural Sciences and Engineering Research Council of Canada (grant no. CRDPJ 468203–14) in partnership with industry partners Manitoba Pulse and Soybean Growers, Best Cooking Pulses Inc., and Classic Fine Foods Inc. We thank Heather Maskus (Canadian International Grain Institute) for providing technical expertise in milling the samples, Dr. Klaus Englyst (Englyst Carbohydrates Ltd.) for directing carbohydrate analysis of the flour samples, and undergraduate student Jelisa Gallant (Mount Saint Vincent University) and visiting student Tetyana Pidkova (Lviv Medical University, Ukraine) for their excellent technical assistance.

Publisher Copyright:
© 2017 AACC International, Inc.

ASJC Scopus Subject Areas

  • Food Science

Fingerprint

Dive into the research topics of 'The effect of navy bean flour particle size on carbohydrate digestion rate measured in vitro'. Together they form a unique fingerprint.

Cite this

Luhovyy, B. L., Hamilton, A., Kathirvel, P., & Mustafaalsaafin, H. (2017). The effect of navy bean flour particle size on carbohydrate digestion rate measured in vitro. Cereal Foods World, 62(5), 208-213. https://doi.org/10.1094/CFW-62-5-0208