Composition,Functional Properties,Starch Digestibility,and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

The chemical composition, functional properties, starch digestibility, and cookie‐baking performance of bean powders from 25 edible dry bean varieties grown in Michigan were evaluated. The beans were ground into coarse (particle size ≤1.0 mm) or fine (≤0.5 mm) powders. Starch and protein contents of the bean powders varied between 34.4 and 44.5% and between 19.1 and 26.6% (dry basis db]), respectively. Thermal properties, pasting properties, and water‐holding and oil‐binding capacities of the bean powders differed and were affected by particle size. After blending the bean powders with corn starch (bean/starch = 7:3, db), the blends were used for cookie baking following a standard method ( 1 Approved Method 10‐54.01). Generally, the cookies baked from the fine bean powders had smaller diameters, greater thicknesses, and greater hardness values than those from the coarse counterparts. Differences in the cookie‐baking performances of the bean powders were observed among the 25 varieties. Larger proportions of resistant starch (RS) were retained in the bean‐based cookies (54.7–126.7%) than in the wheat‐flour‐based cookies (10.4–19.7%) after baking. With higher contents of RS and protein, the bean‐based cookies had more desirable nutritional profiles than those baked from wheat flour alone.