Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing

被引:142
作者
Aguilera, Yolanda [1 ]
Esteban, Rosa M. [1 ]
Benitez, Vanesa [1 ]
Molla, Esperanza [1 ]
Martin-Cabrejas, Maria A. [1 ]
机构
[1] Univ Autonoma Madrid, Fac Ciencias, Dept Quim Agr, E-28049 Madrid, Spain
关键词
Chickpea; lentil; starch; functional properties; thermal processing; RESISTANT STARCH; IN-VITRO; PHYSICOCHEMICAL PROPERTIES; ANTINUTRITIONAL FACTORS; CHEMICAL-COMPOSITION; COMMON BEANS; FLOURS; DIGESTIBILITY; PROTEIN; RAW;
D O I
10.1021/jf902042r
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Changes in starch, functional, and microstructural characteristics that occurred in chickpea and lentil under soaking, cooking, and industrial dehydration processing were evaluated. Available starch in raw legumes represented 57-64%, and resistant starch (RS) is a significant component. As a result of cooking, available starch contents of soaked chickpea and lentil were significantly increased (21 and 12%, respectively) and RS decreased (65 and 49%, respectively) compared to raw flours. A similar trend was exhibited by dehydration, being more relevant in lentil (73% of RS decrease). The minimum nitrogen solubility of raw flours was at pH 3, and a high degree of protein insolubilization (80%) was observed in dehydrated flours. The raw legume flours exhibited low oil-holding capacities, 0.95-1.10 mL/g, and did not show any change by thermal processing, whereas water-holding capacities rose to 4.80-4.90 mL/g of sample. Emulsifying activity and foam capacity exhibited reductions as a result of cooking and industrial dehydration processing. The microstructural observations were consistent with the chemical results. Thus, the obtained cooked and dehydrated legume flours could be considered as functional ingredients for food formulation.
引用
收藏
页码:10682 / 10688
页数:7
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