The water-holding capacity of three starchy legumes in the raw, cooked and fibre-rich fraction forms

Abstract

The role of dietary fibre on the water-holding capacity (WHC), as a functional property of starchy legumes, was investigated. The WHCs of butter beans, broad beans and lentils were found to be in the range 1.35-1.82 g water/g in the raw forms, and in the range 1.81-2.63 g water/g for the cooked forms, with a contribution of 35.9-56.1% by the equivalent fibre-rich fractions (FRFs). Non-starch polysaccharides (NSPs) were found to be in the range 14.1-18.1 and 27.1-38.1 g/100 g for the three legumes and their FRFs, respectively. Arabinoxylans, which enhance the WHC, were found at levels of 8.6-11.6% concentration in the NSPs of the FRFs.

Effect of Hydrocolloids on Quality of Proso Millet Cookie

“…The increase in WAC may be due to the presence of hydroxyl groups in the hydrocolloid structure that helps in the retention of higher quantity of water through hydrogen bonding (Rosell et al 2001). WAC represents the ability of a product to associate with water under the condition of limited water availability (Elhardallou and Walker 1993). Different structures of protein and the presence of various hydrophilic carbohydrates may also be responsible for the variations in the WAC values of the flours.…”

“…Water absorption capacity (WAC) and oil absorption capacity (OAC) of the flours were determined by the procedures of Elhardallou and Walker (1993) and Sosulski et al (1976), respectively. Flour samples (1 g) were mixed with 10 ml of distilled water or oil (corn oil) and were kept for 30 min followed by centrifugation.…”

Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

“…The water binding capacity (WBC) of the hydrocolloids and broccoli powder was measured by two different methods, the Baumann capillary method, done according to Wallingford and Labuza (1983), and the centrifugation method, according to Elhardallou and Walker (1993). In the Baumann capillary method, the determination of the WBC was made by placing approximately 10 mg of hydrocolloid on top of the glass filter and measuring the water uptake over time, until equilibrium was reached.…”

Easy Preparation of Dietary Fiber with the High Water-Holding Capacity from Food Sources

“…Increased stool weight can cause shorter gut transit times limiting the exposure of the gut to secondary bile acids and other toxins [16,17]. The ability of dietary fiber on the WHC is dependent of the structure [18,19], the chemical composition [20,21] and the particle size [17]. The precise relationship between the WHC of dietary fiber and its bile acid binding capacity has not been investigated as yet.…”