Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

Tosh, Susan M.; Yada, Sylvia

doi:10.1016/j.foodres.2009.09.005

Cited by 433 publications

(290 citation statements)

References 93 publications

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“…Its moisture retention during baking was also higher, resulting in its higher weight as compared to the other breads. Addition of chickpea flour imparted additional fiber and protein to the wheat flour (Bojnanska et al 2012) and thus should have further enhanced water absorption (Tosh and Yada 2010) but this was not observed in the present study perhaps because of partial replacement of insoluble fiber from whole wheat flour with the soluble fiber in chickpea flour. WB had greater absolute and specific volumes than WWB, 25%ChB or 35%ChB (Table 2 and Fig.…”

Section: Bread Characteristicscontrasting

confidence: 55%

Organoleptic and glycemic properties of chickpea-wheat composite breads

et al. 2013

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Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legumecomposite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.

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Section: Bread Characteristicscontrasting

confidence: 55%

Organoleptic and glycemic properties of chickpea-wheat composite breads

et al. 2013

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“…Characterisation, functionality and application of dietary fibre in pulses have previously been reviewed (Tosh & Yada, 2010;Wang & Toews, 2011). Total dietary fibre (TDF) comprises both insoluble (IDF) and soluble (SDF) fibre components and is reported in Table 4.…”

Section: Dietary Fibre Compositionmentioning

confidence: 99%

Variation in Nutritional Composition of Australian Mungbean Varieties

Skylas¹,

Blanchard²,

Quail³

2017

JAS

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Australian mungbean production is primarily focused in Central and Southern Queensland and Northern NSW, with around 95% of the total mungbean crop exported as a commodity to overseas markets. Significant improvement in pulse crops such as mungbean have primarily been achieved from plant breeding approaches focused on increasing yield and disease resistance. Whilst this remains crucial for the ongoing success and production of the crop, further improvements could be achieved through an increased understanding of nutritional variation, varietal performance and the impact of environmental and agronomic factors on overall nutritional quality. In this survey, the primary objective was to evaluate and compare the nutritional composition of three commercial Australian mungbean varieties (Crystal, Satin II and Celera II-AU), grown in different regions in Queensland (Warra and Hermitage sites) and New South Wales (Liverpool Plains and Northern NSW sites). Mungbean varieties were evaluated in terms of visual seed appearance, measuring seed colour and size, prior to comprehensive nutritional evaluation of milled mungbean flours in order to determine the extent of variation between varieties and regions. Moisture, protein, ash, fat, dietary fibre (total, insoluble and soluble fibre), starch and amylose composition, starch pasting properties (RVA profile) and amino acid compositions were evaluated and compared. This survey may potentially lead to a larger scale evaluation in the future, broadening the scope to include other significant Australian pulse crops such as faba bean and chickpea. Ultimately, the information gathered from this survey may assist plant breeders, producers and processors in regard to improving, growing, processing and value-adding Australian mungbean for both domestic and export markets.

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“…5,13,23,24 The higher values obtained by these researchers could be because of different particle sizes, as well as differences in the chemical nature, composition and processing history of the fibres. 30 The differences can also be attributed to the difference in legume species. The WHC of BGN fibres could find use in the meat, dairy and bakery industries.…”

Section: Hydration Properties Of Bgn Dietary Fibresmentioning

confidence: 99%

Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling

Maphosa

Jideani

2016

S. Afr. J. Sci.

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The objectives of this study were to extract soluble and insoluble dietary fibres from four Bambara groundnut (BGN) varieties (black-eye, brown-eye, brown and red) using the wet milling method and evaluate their physicochemical properties. The swelling capacities of brown-eye (6.5 g/mL) and black-eye (6.2 g/mL) fibres were higher (p≤0.05) than those of red (6.0 g/mL) and brown (5.5 g/mL) fibres while the water holding capacities of black-eye and brown-eye fibres (2.84 g and 2.83 g water/g sample) were higher (p≤0.05) than those of brown and red fibres. The bulk densities of insoluble dietary fibres (IDFs) and soluble dietary fibres (SDFs) ranged between 0.57 g/mL (red) to 0.67 g/mL (brown-eye) and 0.46 g/mL (brown-eye) to 0.57 g/mL (black-eye), respectively. The oil binding capacities (OBCs) of SDFs ranged between 2.78 g oil/g sample (brown) and 4.03 g oil/g sample (brown-eye) while the OBC of all IDFs did not differ (p>0.05), ranging between 1.52 g oil/g sample (brown) and 1.40 g oil/g sample (brown-eye and black-eye). Black-eye and brown-eye dietary fibres had higher phenolic and total sugar content. The findings of this study indicate the potential of BGN fibres in food systems as fat replacers, emulsion stabilisers, water binders, bulking agents, thickeners and nutritional additives.

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Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

Cited by 433 publications

References 93 publications

Organoleptic and glycemic properties of chickpea-wheat composite breads

Organoleptic and glycemic properties of chickpea-wheat composite breads

Variation in Nutritional Composition of Australian Mungbean Varieties

Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling

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