Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

被引：406

作者：

Costa, GED ^{[1
]}

Queiroz-Monici, KDS ^{[1
]}

Reis, SMPM ^{[1
]}

de Oliveira, AC ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Alimentos & Nutr, BR-13083862 Campinas, SP, Brazil

来源：

FOOD CHEMISTRY | 2006年 / 94卷 / 03期

基金：

巴西圣保罗研究基金会;

关键词：

legumes; chemical composition; soluble and insoluble dietary fibre; resistant starch;

D O I：

10.1016/j.foodchem.2004.11.020

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical composition and the contents of resistant starch and soluble and insoluble dietary fibre of pea (Pisum sativum L.), common bean (Phaseolus vulgaris L.), chickpea (Cicer aretinum L.) and lentil (Lens culinaris Med.) legumes, were studied. Raw and freeze-dried cooked samples were used, both in the form of flour. Protein values of the legumes ranged from 18.5 to 21.9 g/100 g for the raw grains and from 21.3 to 23.7 g/100 g for freeze-dried cooked legumes. Chickpea stood out for the highest lipid content (p < 0.05), the lowest insoluble fibre values, and soluble dietary fibre not detected. The average content of resistant starch found in the legumes did not differ statistically (p > 0.05), being 2.23 +/- 0.24 g/100 g for freeze-dried cooked legumes, and showing a slight reduction in comparison to the raw form. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：327 / 330

页数：4

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