Chemical composition and starch digestibility in flours from Polish processed legume seeds

Piecyk, Małgorzata; Wołosiak, Rafał; Drużyńska, Beata; Worobiej, Elwira

doi:10.1016/j.foodchem.2012.05.051

Cited by 63 publications

(89 citation statements)

References 41 publications

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“…Similar reports were given by Capriles et al (26) and Małgorzata et al (27) on cooked/boiled Amaranthus cruentus seeds, and beans respectively. However, the decreased TS contents of boiled sweet potato suggest that the starch granules in the sweet potato tubers may have been damaged during the cooking and homogenizing processes.…”

Section: Discussionsupporting

confidence: 87%

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

et al. 2017

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The effect of cooking on starch hydrolysis, polyphenol contents, and in vitro α-amylase inhibitory properties of mushrooms (two varieties Russula virescens and Auricularia auricula-judae), sweet potato (Ipomea batatas), and potato (Solanum tuberosum) was investigated. The total, resistant, and digestible starch contents of the raw and cooked food samples (FS) ranged from 6.4 to 64.9; 0 to 10.1; and 6.4 to 62.7 g/100 g, respectively, while their percentages of starch digestibility (DS values expressed as percentages of total starch hydrolyzed) ranged from 45.99 to 100. Raw and boiled unpeeled potato, raw and boiled peeled potato, raw A. auricula-judae, and sweet potato showed mild to high α-amylase inhibition (over a range of concentration of 10–50 mg/mL), which was lower than that of acarbose (that had 69% inhibition of α-amylase over a range of concentration of 2–10 mg/mL), unlike raw R. virescens, boiled A. auricula-judae, and boiled sweet potatoes that activated α-amylase and boiled R. virescens that gave 0% inhibition. The FS contained flavonoids and phenols in addition. The significant negative correlation (r = −0.55; P = 0.05) between the α-amylase inhibitory properties of the raw and cooked FS versus their SD indicates that the α-amylase inhibitors in these FS also influenced the digestibility of their starches. In addition, the significant positive correlation between the α-amylase inhibitory properties of the raw and cooked FS versus their resistant starch (RS) (r = 0.59; P = 0.01) contents indicates that the RS constituents of these FS contributed to their α-amylase inhibitory properties. The study showed the usefulness of boiled unpeeled potato, boiled potato peeled, and raw sweet potato as functional foods for people with type 2 diabetes.

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Section: Discussionsupporting

confidence: 87%

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

et al. 2017

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“…Legumes are rich in proteins (20–37%, w/w) [10] easily available [11], rich in dietary fibers (3–31% w/w) [12] and in resistant starch (RS, 11–20% w/w) [13]. The in-vitro and the in-vivo glycemic index can be reduced or maintained at its low value in legume enriched pasta [14–17] in comparison to their no-legume counterparts.…”

Section: Introductionmentioning

confidence: 99%

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

et al. 2016

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Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.

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“…It is known from the literature that greater expansion leads to lighter, crispier products that consumers desire (Hamaker 2007). Peas generally have high protein content (24.4-31.5%) and high fiber content (14-26%), which lead to a lower overall starch content (52.5-56.4%) (Maninder et al 2007;Nikolopoulou et al 2007;Chung et al 2008;Tosh and Yada 2010;Piecyk et al 2012). Peas generally have high protein content (24.4-31.5%) and high fiber content (14-26%), which lead to a lower overall starch content (52.5-56.4%) (Maninder et al 2007;Nikolopoulou et al 2007;Chung et al 2008;Tosh and Yada 2010;Piecyk et al 2012).…”

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confidence: 99%

Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

Kowalski

2017

Cereal Chem

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Cereal Chem. 94(3):385-391Extrusion expansion characteristics of commercially available whole flours from three green pea varieties (Ariel, Aragorn, and Daytona) and three yellow pea varieties (Carousel, Treasure, and Jetset) were investigated with a corotating twin-screw extruder. Feed moisture content was kept constant at 15 ± 0.5% (wb). Two barrel temperature levels of 140 and 160°C and three screw speed levels of 150, 200, and 250 rpm were studied. A round die with an opening of 3 mm was used. The radial expansion ratio (ER) of whole pea extrudates was 2.75-3.34. It was shown † Corresponding

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Chemical composition and starch digestibility in flours from Polish processed legume seeds

Cited by 63 publications

References 41 publications

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours

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