sciforum-099246: Flour composition and starch functional and physicochemical properties of runner bean (Phaseolus coccineus) starches

<p dir="ltr">This study investigated functional and physicochemical properties of starch isolated from two different runner beans grown in the UK to determine their potential applications in the industry. Flour composition was also determined prior to starch extraction. Scarlet emperor beans showed higher protein content than the white swan. The starch isolated from scarlet bean and white swan exhibited similar ability to absorb water, with both outperforming the control corn starch. Starch with high amylose content produced harder gels, high pasting viscosity, setback viscosity, breakdown viscosity, and final viscosity.</p>