Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility

Gangola, Manu P.; Ramadoss, Bharathi Raja; Jaiswal, Sarita; Chan, Catharine; Mollard, Rebecca C.; Fabek, Hrvoje; Tulbek, Mehmet; Jones, Peter J H; Sánchez‐Hernández, Diana; Anderson, G. Harvey; Chibbar, Ravindra N.

doi:10.1016/j.foodchem.2021.129167

Cited by 27 publications

(23 citation statements)

References 44 publications

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“…The changes in amylopectin glucan chains in faba bean supplemented crackers follow the general trend observed in faba bean supplemented pasta [15], with one significant difference. The difference in amylopectin glucan chain pattern was highest with the addition of starch concentrate in FB-starch supplemented cracker while in pasta, the greatest difference was observed in pasta with faba bean flour [15]. These results could be due to either the different process used to make pasta and crackers or the different concentrations of faba bean flour supplementation in pasta (25%) compared to 40% in crackers.…”

Section: Cracker Starch Amylose and Amylopectinsupporting

confidence: 72%

“…Pulse carbohydrates contribute one-half to two-thirds of the seed weight and are composed of slowly digestible carbohydrates and dietary fiber, which results in low post-prandial glycemia compared to other carbohydrate rich foods such as white bread, rice or potatoes [ 10 , 11 ]. Pulse carbohydrate and protein characteristics combined with their minerals, vitamins and bioactive compounds concentrations makes them an attractive grain to supplement wheat-based products to enhance their nutritional quality [ 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…Pulses are consumed in different forms and levels across countries, ethnic groups and economic classes [ 23 ]. In Asian countries, pulses are traditionally consumed as whole grains or after splitting (dahl), but in the Western countries, pulse flours are used to partially substitute wheat flour in pasta, bread and bakery products [ 15 , 23 , 24 , 25 , 26 ]. However, utilization of pulses to enhance the nutritional value of wheat-based products presents specific challenges for consumer acceptance that is dependent on texture, flavor, appearance, and color [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Gangola

Ramadoss

Jaiswal

et al. 2022

Foods

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The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8–43%), dietary fiber (6.7–12.1%), fat (4.8–7.1%) and resistant starch (3.2–6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.

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Section: Cracker Starch Amylose and Amylopectinsupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Gangola

Ramadoss

Jaiswal

et al. 2022

Foods

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“…Важливою складовою вирішення проблеми дефіциту білків є розширення видового асортименту бобових культур. Кормові боби посіда-ють чільне місце серед зернобобових за вмістом протеїнів у насінні -28-35 % [10,11,12,13,14]. Для них характерний високий вміст у зерні вітамінів групи В, загальна концентрація яких становить від 23,08 до 39,26 мкг/г у цілому насінні, від 11,51 до 30,31 мкг/г в оболонках та від 23,56 до 32,66 мкг/г у сім'ядолях [15,16,17].…”

Section: агрономіяunclassified

The effectiveness of Ryzoboft and Ryzohumin microbiological preparations use for beans biometric indicators (Faba bona Medic)

Pyda

Kononchuk

Tryhuba³

et al. 2021

Agrobìologìâ

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The use of biological preparations based on nodule bacteria and complexes containing, except rhizobia, biologically active substances is a cost-eﬀective and environmentally sound element of legumminous cultivation technologies. The study aimed to establish the inﬂuence of pre-sowing treatment of seeds with microbiological preparations Ryzoboft and Ryzohumin according to the indicators of growth processes (Faba bona Medic) of Khorostkivskyi variety beans in the conditions of Western Forest-Steppe of Ukraine. The research was conducted during 2018–2020 in the felds of agrobiolaboratory of Ternopil National University named after Volodymyr Hnatiuk. During the vegetation period, the height of the stem was measured, the number of leaves on the plant was counted, and the raw and dry weight of the aboveground organs and the root system were determined. It was established that microbiological preparations Ryzoboft and Ryzohumin aﬀect the growth processes of beans against the background of spontaneous inoculation by local populations of nodule bacteria. The increase in stem height of the experimental plants in comparison with the control of pre-sowing treatment of seeds with Ryzohumin at the beginning of ﬂowering was 13,9 %, during ﬂowering –14,1 %, and in the green bean phase – 9,0 %. Pre-sowing inoculation with Ryzoboft signifcantly increased the height of the bean stalk only in the green bean phase – 11,8 %. During ﬂowering of beans with the use of the Ryzohumin signifcantly increased the number of leaves on the plant – by 25,7 % compared to the control. In the green bean phase, both studied preparations signifcantly inﬂuenced the process of leaf formation. There was a signifcant eﬀect on the foliage of plants of the Ryzohumin, compared with Ryzoboft during the study period. Statistically signifcant increase in the indicators of raw and dry mass of aboveground organs of beans in the green bean phase under the inﬂuence of Ryzoboft and Ryzohumin was revealed. During ﬂowering in the conditions of pre-sowing treatment of seeds with Ryzohumin, a signifcant increase in the raw mass of the root system was found. The obtained results indicate the prospects of further studies of production processes of bean plants under the inﬂuence of microbiological preparations Ryzoboft and Ryzohumin. Key words: beans, inoculation, Ryzoboft, Ryzohumin, vegetation period, biometric indicators.

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“…Food can provide humans with a variety of nutrients, 1–3 and protein is an indispensable nutrient element in the body. 4 The protein we consume mainly comes from eggs and meat. Therefore, the preservation of eggs and meat products has always been a research hotspot.…”

Section: Introductionmentioning

confidence: 99%

Smartphone imaging spectrometer for egg/meat freshness monitoring

et al. 2022

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Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility

Cited by 27 publications

References 44 publications

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

The effectiveness of Ryzoboft and Ryzohumin microbiological preparations use for beans biometric indicators (Faba bona Medic)

Smartphone imaging spectrometer for egg/meat freshness monitoring

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