Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

被引:96
作者
Frias, J
Vidal-Valverde, C
Sotomayor, S
Diaz-Pollan, C
Urbano, G
机构
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
[2] Fac Farm, Inst Nutr, Dept Fisiol, E-18071 Granada, Spain
关键词
carbohydrates; chickpeas; starch; alpha-galactosides; trypsin inhibitor activity;
D O I
10.1007/s002170050560
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content of available carbohydrate (monosaccharides, disaccharides and starch) and antinutritional factors (alpha-galactosides and trypsin inhibitor activity) was studied. Soaking produced a reduction in available carbohydrates (19-20%) and alpha-galactosides (16-27%), and either did not affect or caused a slight reduction of trypsin inhibitor activity (TIA) in chickpeas. Soaking plus cooking brought about a larger decrease in available carbohydrates (23-24%) and alpha-galactosides (45-58%), and completely eliminated TIA. Dry heating caused a 24% reduction in available carbohydrates, a 46% decrease in cu-galactosides and a 27% decrease in TIA. Overall, cooking the presoaked seeds in water, acidic or basic solution seems to be adequate to obtain a chickpea flour with a large reduction in antinutritional factors (alpha-galactosides and TIA) and also a high level of available carbohydrate content.
引用
收藏
页码:340 / 345
页数:6
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