Starch content and .alpha.-amylolysis rate in precooked legume flours

Tovar, Juscelino; Björck, Inger; Asp, Nils‐Georg

doi:10.1021/jf00099a007

Cited by 97 publications

(76 citation statements)

References 29 publications

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“…Multiple factors are involved in the reduced bioavailability of legume starches. The presence of intact cell/tissue structure, enclosing starch granules, hinders the swelling and solubilization of starch and the formation of retrograded starch (RS 3 ), resulting in a reduced digestion rate in vitro (Tovar et al 1990). Other factors affecting the legume starch digestibility are the high amylose/ amylopectin ratios and the presence of various antinutrients, such as polyphenols, phytic acid and other antinutrients (Deshpande and Cheryan 1984;Thomson and Yoon 1984).…”

Section: Resultsmentioning

confidence: 99%

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

et al. 2013

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Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean was observed. Flours made from differently processed mung bean showed significant differences (P<0.05) in their pastin g characteristics. Peak and final viscosity were the highest for flour from germinated mung bean whereas those made from autoclaved mung bean showed the lowest value. in vitro starch digestibility of mung bean flours was assessed enzymatically using modified Englyst method and the parameters studied were readily digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and total starch (TS) content. Various processing treatments increased the RDS contents of mung bean, while the SDS content was found to be the highest for soaked and the lowest for the autoclaved sample. Germinated sample showed higher amount of digestible starch (RDS+SDS) as compared to raw and soaked samples. Flours from raw and soaked samples showed significantly low starch hydrolysis rate at all the temperatures with total hydrolysis of 29.9 and 31.2 %, respectively at 180 min whereas cooked and autoclaved samples showed high hydrolysis rates with 50.2 and 53.8 % of these hydrolyzing within 30 min of hydrolysis.

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Section: Resultsmentioning

confidence: 99%

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

et al. 2013

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“…It has been demonstrated that the protein matrix, in cereal Holm et al, 1989;Jenkins et al, 1987a) as well as in legume products (Tovar et al, 1990), limits the accessibility of starch to amylase. By deproteinizing pasta, the rate of in vitro amylolysis increased (Colonna et al, 1990).…”

Section: Starch Interactions/physical Structurementioning

confidence: 99%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

147

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“…Leguminous seeds generally have a comparatively high content of RS after processing for two reasons: the high resistance of cells towards disintegration in cooking, and the high content of amylose, > 30% (Tappy et al 1986;Tovar et al 1990Tovar et al , 1992. Cooking and freeze drying of milled and whole lentils (Lens culinarus medicus) made 9 '70 of the starch resistant, and in peas 13%.…”

Section: Technology Of Resistant Starch Productionmentioning

confidence: 99%