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Acevedo, Belén A. Villanueva Barrero, Marina Chaves, María G. Avanza, María V. Ronda Balbás, María Felicidad 2019-11-08T12:01:17Z 2019-11-08T12:01:17Z 2019 International Journal of Food Science and Technology, 2019 0950-5423 http://uvadoc.uva.es/handle/10324/39093 10.1111/ijfs.14334 International Journal of Food Science & Technology 1365-2621 Producción Científica 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. Ministerio de Economia y Competitividad and the European Regional Development Fund (FEDER) (AGL2015-63849-C2-2-R) Junta de Castilla y Leon/FEDER VA072P17 Universidad Nacional del Nordeste, Argentina (PI: 16-F017) application/pdf eng Wiley info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Legume starch Gel rheological properties In vitro starch enzymatic hydrolysis DSC TGA Structural properties 3309 Tecnología de Los Alimentos Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches info:eu-repo/semantics/article info:eu-repo/semantics/draft https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.14334 SI