Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Brummer, Yolanda; Kaviani, Mina; Tosh, Susan M.

doi:10.1016/j.foodres.2014.11.009

Cited by 168 publications

(182 citation statements)

References 27 publications

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“…As mentioned earlier, pulses mediate reduced glycemic response through delayed gastric emptying (3). High amounts of soluble fiber, largely in the form of pectin, in pulses slow the movement of food from the stomach into the intestine by creating a viscous gel-like solution.…”

Section: Proposed Mechanisms Of Actionmentioning

confidence: 98%

“…High amounts of soluble fiber, largely in the form of pectin, in pulses slow the movement of food from the stomach into the intestine by creating a viscous gel-like solution. The slow movement of the thick solution delays the absorption of glucose in the body (3,23). The slowed movement also delays gastric emptying in the stomach, which contributes to increased satiety and reduced appetite (17)(18)(19)(20).…”

Section: Proposed Mechanisms Of Actionmentioning

confidence: 99%

“…Resistant starch itself, therefore, contributes to lower glycemic response both directly and indirectly because its digestion does not contribute to the rise of blood glucose upon consumption. On average, pulse products are composed of 3.75-4.66% resistant starch (3).…”

Section: Proposed Mechanisms Of Actionmentioning

confidence: 99%

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A Review of the Impact of Whole Pulses on Glycemic Response

et al. 2017

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Section: Proposed Mechanisms Of Actionmentioning

confidence: 98%

Section: Proposed Mechanisms Of Actionmentioning

confidence: 99%

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A Review of the Impact of Whole Pulses on Glycemic Response

et al. 2017

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“…Baklagillerde uzun zincirli çözünebilir polisakkaritler ve çözünür olmayan polisakkaritler başta olmak üzere galaktooligosakkaritler ve dirençli nişasta gibi birkaç çeşit diyet lifine rastlanmaktadır. Baklagil diyet lifleri prebiyotik özellikler göstermekte ve insan sağlığına faydalı oldukları belirtilmektedir [4].…”

Section: Introductionunclassified

Kırmızı ve Yeşil Mercimekten Elde Edilen Diyet Liflerinin Karakterizasyonu ve Fonksiyonel Özellikleri

Erdil¹,

Gedik²

2018

Akademik Gıda

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ÖZBu çalışmada, kırmızı ve yeşil mercimeklerin içerdikleri diyet liflerinin taneden izole edilmesi ve mercimek diyet liflerinin gıda ürünlerinde fonksiyonel bileşen olarak kullanılabilirliğinin belirlenmesi amaçlanmıştır. Mercimekteki diyet liflerini (kabuk diyet lifleri, çözünür olmayan kotiledon diyet lifleri ve çözünür kotiledon diyet liflerini) elde etmek üzere üç farklı yöntem uygulanmıştır. Elde edilen liflerin kompozisyonu ve verimi yanı sıra su tutma kapasitesi, yağ tutma kapasitesi, emülsiyon oluşturma kapasitesi ve şişme kapasitesi gibi fonksiyonel özellikleri araştırılmıştır. Ayrıca, elde edilen liflerin termal özellikleri de Diferansiyel Taramalı Kalorimetre (DSC) cihazı ile belirlenmiştir. Yeşil mercimek ununun %6.83'ü kabuk diyet lifi, %1.78'i çözünür olmayan kotiledon diyet lifi, %8.00'i ise çözünür kotiledon diyet lifi olarak izole edilmiştir. Kırmızı mercimek ununun ise %5.16'sı kabuk diyet lifi, %0.62'si çözünür olmayan kotiledon diyet lifi, %7.08'i çözünür kotiledon diyet lifi olarak izole edilmiştir. Kotiledon unundan çözünür olmayan diyet lifi eldesinin kırmızı mercimekte yeşil mercimeğe göre daha düşük verimli olduğu görülmüştür. Yeşil mercimekten elde edilen liflerde toplam diyet lifi içerikleri; kabuk lifleri, çözünür kotiledon diyet lifleri ve çözünür olmayan kotiledon diyet lifleri için sırasıyla; %23.76, 11.51 ve 72.81 olarak bulunmuştur. Kırmızı mercimek için ise sırasıyla; %20.30, 11.06 ve 43.68 olarak elde edilmiştir. Diyet liflerinin fonksiyonel özellikleri incelendiğinde, çözünür olmayan kotiledon diyet liflerinin diğer izole diyet liflerine kıyasla daha yüksek su tutma, yağ tutma ve şişme kapasitesi gösterdiği belirlenmiştir. Emülsiyon oluşturma kapasiteleri mercimek diyet lifleri için genel olarak zayıf bulunmuştur, ancak çözünür kotiledon diyet liflerinin emülsiyon oluşturma kapasitelerinin çözünür olmayan kotiledon diyet lifleri ve kabuk diyet liflerine kıyasla daha yüksek olduğu görülmüştür.Anahtar Kelimeler: Mercimek, Diyet lifi, İzolasyon, Fonksiyonel özellik, Karakterizasyon Characterization and Functional Properties of Dietary Fibers Isolated from Red and Green Lentils ABSTRACTIn this study, dietary fiber fractions of red and green lentils were isolated, and their potential uses in food products as functional ingredients were determined. During the isolation of dietary fiber fractions, three different methods were used, and three different dietary fiber fractions (hull fiber, insoluble cotyledon fiber and soluble cotyledon fiber) were obtained. Besides the composition and yield of the isolated fibers, their functional properties such as water holding capacity, oil holding capacity, emulsion formation ability and swelling power were also determined. On the other hand, thermal properties of the isolated fibers were determined by the DSC method. From green lentil flour, 6.83% hull fiber, 1.78% insoluble cotyledon fiber and 8.00% soluble cotyledon fiber were obtained while 5.16%, hull fiber, 0.62% insoluble cotyledon fiber and 7.08% soluble cotyledon fiber were isolated from ...

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“…The protective effect is reduced, but not eliminated, when the fruit is in the juice form, indicating that cellular structure may be important for health beneficial effects. The intactness of cell wall structures has been shown to regulate starch digestion [3,4] and the availability of iron [5] in cooked legumes, and the rate of lipolysis in nuts [6,7]. Intact cellular structures and cell clusters were also observed following chewing of mango and banana fruits [8].…”

Section: Introductionmentioning

confidence: 99%

Fibrous Cellular Structures are Found in a Commercial Fruit Smoothie and Remain Intact during Simulated Digestion

Chu¹,

Igbetar²,

Orfila³

2017

J Nutr Food Sci

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The intactness of cell wall structures in foods has important repercussions for nutrient digestion and availability. In this study, we show the presence of intact cell wall structures in a commercial fruit smoothie (blend of banana, mango, orange and apple) and fruit purée (banana, mango), but not in fruit juices (apple or orange). Small clusters of cells were observed in fresh crushed fruit (banana, mango, and apple), the size of the cluster dependent on the type of fruit. When the smoothie was subjected to simulated gastro-intestinal digestion, cell wall structures were found abundantly even after 16 hrs of agitated incubation with digestive enzymes (protease, amylase and amyloglucosidase). Total dietary fibre (TDF) content of the smoothie was measured using the AOAC (991.43) and integrated fibre (IF) analysis methods. TDF-AOAC value was significantly lower (1.61%) than the TDF-IF (2.22%), but the ratio of insoluble to soluble dietary fibre (IDF: SDF) was consistently 1:3. Disruption of the cell wall structures in the smoothie by high shear homogenisation led to a 68% reduction in viscosity, 30% reduction in TDF content and a 10% increase in SDF. These experiments suggest that cell wall structures similar to those observed in crushed fruit are preserved during commercial smoothie manufacture and are retained during digestion. Their presence may have implications for fibre quantification and fibre functionality in the gut. We discuss the need to consider fibre structure, as well as content, when evaluating the nutritional properties of fruit and their products.

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Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Cited by 168 publications

References 27 publications

A Review of the Impact of Whole Pulses on Glycemic Response

A Review of the Impact of Whole Pulses on Glycemic Response

Kırmızı ve Yeşil Mercimekten Elde Edilen Diyet Liflerinin Karakterizasyonu ve Fonksiyonel Özellikleri

Fibrous Cellular Structures are Found in a Commercial Fruit Smoothie and Remain Intact during Simulated Digestion

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