@article{uninimx2942,
            year = {2021},
          volume = {145},
          author = {Teodoro Su{\'a}rez-Di{\'e}guez and Fidel P{\'e}rez-Moreno and Jos{\'e} Alberto Ariza-Ortega and Guadalupe L{\'o}pez-Rodr{\'i}guez and Juan Antonio Nieto},
         journal = {LWT},
           pages = {111247},
           title = {Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient},
        keywords = {Resistant starch; Retrogradation; Debranching; Digestibility; Faba bean},
        abstract = {A procedure easy to upscale industrially aimed at obtaining resistant starch (RS) type III (RS-III) was optimized, using a native faba bean from Mexico (Vicia faba L. creole) as RS source for the first time. Pullulanase debranching treatment (6?18 enzyme units (U)/g starch; 0?27 h) and retrogradation process (?30 ?C, 2 ?C or 20 ?C; 1?6 days) was optimized for faba beans. Optimal conditions were determined at 18 U/g for 27 h and a retrogradation process at 20 ?C for 6 days. Obtained faba bean RS was also compared with RS obtained from conventional sources, beans (Phaseolus vulgaris L. Jamapa) and maize, under these optimal conditions. Beans (faba beans, 64.88\%; beans, 64.84\%) yielded greater RS-III than maize (58.44\%). The retrogradation process increased the crystallinity structure of the RS samples compared to their respective NS. Typical legume C pattern (faba bean and beans) and cereal A pattern (maize) of samples changed to an irregular polymorphic morphology type B + V, caused by retrogradation, and increasing RS content. As consequence, the digestibility of the retrograded samples was significantly reduced (approximately 50\%) and increasing the amount of slow digestible starch fraction (SDS).},
             url = {http://repositorio.unini.edu.mx/id/eprint/2942/}
}