Cajanus CajansandDolichos lab-lablegume starches from Argentine cultivars were investigated under atechnological and nutritional point of view. Their physico-chemical, structural, thermal and the rheologi-cal properties of their gels were evaluated. Rice (RS) and potato (PS) starches were included as references.In vitrodigestibility from Englyst method was also evaluated. Legume starches had the highest amylosecontent and the most stable chemical structure. Their rapidly digestible starch and starch digestibility rateindex were very low, similar to PS, and fivefold lower than RS. They had a much higher slowly digestiblestarch content than PS. Legume starches showed the highest gel stability versus heating and stirring andan intermedium pasting temperature between RS and PS. They formed viscoelastic gels at 6% concentra-tion with stronger elastic-like behaviour and higher yield stress than references. Our results indicate theselegumes represent an efficient starch source to provide tailor-made properties to food/industrial applica-tions.
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