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Liu Y, Ragaee S, Marcone MF, Abdel‐Aal EM. Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses. Cereal Chem 2020. [DOI: 10.1002/cche.10344] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yihan Liu
- Department of Food Science University of Guelph Guelph ON Canada
- Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph ON Canada
| | - Sanaa Ragaee
- Department of Food Science University of Guelph Guelph ON Canada
| | | | - El‐Sayed M. Abdel‐Aal
- Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph ON Canada
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Piecyk M, Worobiej E, Wołosiak R, Drużyńska B, Ostrowska-Ligęza E. Effect of different processes on composition, properties and in vitro starch digestibility of grass pea flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9997-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Cappa C, Kelly JD, Ng PK. Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties. Food Chem 2018; 253:305-313. [DOI: 10.1016/j.foodchem.2018.01.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/24/2017] [Accepted: 01/05/2018] [Indexed: 11/29/2022]
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Laparra JM, Haros M. Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:13-17. [PMID: 29392475 DOI: 10.1007/s11130-018-0653-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Bakery formulations limiting glucose availability for uptake without compromising product quality are required. Herein, bread formulations containing whole flour from Amaranthus hypochondriacus (AB), Chenopodium quinoa (QB), Salvia hispanica L (ChB) or wheat (WWB) were compared to white bread (WB) for glycaemic index (GI) in fasted animals. The hepatic expression (mRNA) of PPAR-γ receptor as key regulator in substrate fractionation towards energy expenditure was monitored. GIs were associated to fluxes of glucose release (FGluc) and metabolic response (MTT assay) of HepG2 cells. ChB (19.7%) and AB (13.5%) decreased GI to a higher extent than QB (2.7%), but all increased expression of PPARγ in relation to WB. FGluc (AB> > ChB, WWB, WB > QB) showed a reciprocal relationship with the area under curve (AUC) in vivo, and decreased MTT conversion values (WB > WWB, ChB, AB, QB) by HepG2 cells. Thus, inclusion of latin-american crops (LAcs) reducing GI, without compromising bread quality, could help preventing metabolic diseases.
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Affiliation(s)
- José Moisés Laparra
- Madrid Institute for Advanced studies in Food (IMDEA Food), Ctra. Cantoblanco 8, 28049, Madrid, Spain.
| | - Monika Haros
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, 46980, Paterna, Valencia, Spain
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Kan L, Nie S, Hu J, Wang S, Cui SW, Li Y, Xu S, Wu Y, Wang J, Bai Z, Xie M. Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars. Food Chem Toxicol 2016; 108:467-477. [PMID: 27613272 DOI: 10.1016/j.fct.2016.09.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 09/02/2016] [Accepted: 09/04/2016] [Indexed: 12/27/2022]
Abstract
Detailed characterization in nutrients and phytochemicals with antioxidant activities of 26 kidney beans was performed. The kidney beans contained high levels of dietary fiber (29.32-46.77%), resistant starch (9.16-18.09%) and protein (22.06-32.63%) but low levels of lipid (1.05-2.83%) and sugars (1.55-9.07%). The monosaccharide composition of soluble fiber was dominated by arabinose, galactose, mannose and galacturonic acid. The ratio of essential amino acid to the total amino acid was ranged from 0.29 to 0.36. The predominant fatty acid was polyunsaturated fatty acids, accounting for 47.54-67.26% of total fatty acids. The total tocopherol content was in the range of 12.83-68.35 μg/g, predominantly γ-tocopherol, followed by δ-tocopherol. In addition, certain levels of total phenolics and flavonoids with respective values of 0.25-3.79 mg gallic acid equivalent/g dry weight and 0.19-7.05 mg rutin equivalent/g dry weight resulted in significant antioxidant activities. And a good correlation was observed between TPC and FRAP values (R2 = 0.8030). The results indicated that kidney beans are excellent sources of health-promoting compounds.
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Affiliation(s)
- Lijiao Kan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario, L0S 1J0, Canada
| | - Steve W Cui
- Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, Ontario, NIG 5C9, Canada
| | - Yawen Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Sifan Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Yue Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Junqiao Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Zhouya Bai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
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6
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Rheological, textural, and enzymatic hydrolysis properties of chickpea starch from a Chinese cultivar. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.018] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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7
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Effect of hydrothermal treatment of runner bean (Phaseolus coccineus) seeds and starch isolation on starch digestibility. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Piecyk M, Wołosiak R, Drużynska B, Worobiej E. Chemical composition and starch digestibility in flours from Polish processed legume seeds. Food Chem 2012; 135:1057-64. [DOI: 10.1016/j.foodchem.2012.05.051] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Revised: 04/27/2012] [Accepted: 05/10/2012] [Indexed: 10/28/2022]
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9
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Chiou SY, Chen HJ, Jeng TL, Sung JM. Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02674.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Fernandes AC, Nishida W, Da Costa Proença RP. Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02395.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Perera A, Meda V, Tyler R. Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.06.003] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Witt T, Gidley MJ, Gilbert RG. Starch digestion mechanistic information from the time evolution of molecular size distributions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8444-8452. [PMID: 20572670 DOI: 10.1021/jf101063m] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Size-exclusion chromatography [SEC, also termed gel permeation chromatography (GPC)] is used to measure the time evolution of the distributions of molecular size and of branch length as starch is subjected to in vitro digestion, including studying the development of enzyme-resistant starch. The method is applied to maize starches with varying amylose contents; the starches were extruded so as to provide an analogue for processed food. The initial rates of digestion of amylose and amylopectin components were found to be the same for high-amylose starches. A small starch species, not present in the original starting material, was formed during the digestion process; this new species has a slower digestion rate and is probably formed by retrogradation of longer branches of amylose and amylopectin as they are partially or wholly liberated from their parent starch molecule during the digestion process. The data suggest that the well-known connection between high amylose content and resistant starch arises from the greater number of longer branches, which can form the small retrograded species. The method is useful for the purpose of comparisons between different starches undergoing the process of digestion, by observing the changes in their molecular structures, as an adjunct to detailed studies of the enzyme-resistant fraction.
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Affiliation(s)
- Torsten Witt
- Centre for Nutrition & Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia
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Hernández-Salazar M, Osorio-Diaz P, Loarca-Piña G, Reynoso-Camacho R, Tovar J, Bello-Pérez LA. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1417-1422. [PMID: 20549791 DOI: 10.1002/jsfa.3954] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short-chain fatty acid production. RESULTS The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid. CONCLUSIONS It is concluded that the IF of pulses might be an important source of bioactive compounds.
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Affiliation(s)
- Marcelo Hernández-Salazar
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico
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Akillioglu HG, Karakaya S. Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0089-8] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Zabidi MA, Aziz NAA. In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.077] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Chung HJ, Liu Q, Peter Pauls K, Fan MZ, Yada R. In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.03.013] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chung HJ, Liu Q, Hoover R, Warkentin TD, Vandenberg B. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chem 2008; 111:316-21. [DOI: 10.1016/j.foodchem.2008.03.062] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2007] [Revised: 03/14/2008] [Accepted: 03/18/2008] [Indexed: 12/26/2022]
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Bello-Pérez LA, Sáyago-Ayerdi SG, Chávez-Murillo CE, Agama-Acevedo E, Tovar J. Proximal composition and in vitro digestibility of starch in lima bean (Phaseolus lunatus) varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2007; 87:2570-2575. [PMID: 20836163 DOI: 10.1002/jsfa.3005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Beans are rich and inexpensive sources of proteins and carbohydrates around the world, but particularly in developing countries. However, many legume varieties are still underutilized. In this study, physical characteristics of the seeds of three Phaseolus lunatus cultivars were characterized. Also, the chemical composition and starch digestibility in the cooked beans were assessed. RESULTS 'Comba floja' variety exhibited the highest thousand-kernel weight whereas the lowest was found in 'comba violenta'. This agrees with seed dimensions: 'comba floja' had the Longest seeds (16.36 mm) and 'comba violenta' the shortest ones (13.98 mm). All samples exhibited high protein content, but levels in 'comba blanca' variety (216 g kg(-1)) were lower than the in other two cultivars. Total starch (370-380 g kg(-1)) and potentially available starch content (330-340 g kg(-1)) were similar in the three varieties. Resistant starch level in the cooked seeds ranged between 38 and 45 g kg(-1). Low enzymatic hydrolysis indices (HI) were recorded (30.2-35%), indicating a low digestion rate for Phaseolus lunatus starch. HI-based predicted glycemic indices ranged between 34% and 39%, which suggests a 'slow carbohydrate' feature for this legume. CONCLUSION Phaseolus lunatus beans appear to be a good source of protein and slow-release carbohydrates with potential benefits for human health. Copyright © 2007 Society of Chemical Industry.
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Affiliation(s)
- Luis A Bello-Pérez
- Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, Mexico
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Landa-Habana L, Piña-Hernández A, Agama-Acevedo E, Tovar J, Bello-Pérez LA. Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2004; 59:133-136. [PMID: 15678720 DOI: 10.1007/s11130-004-4307-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69-42.81%) than in the autoclaved samples (37.04-38.16%) and did not change during storage at 4 degrees C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65-2.79%) than in autoclaved beans (1.62-1.94%). The initial in vitro alpha-amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices (90 min) were similar for both samples. None of the bean samples showed statistical differences in alpha-amylolysis behavior (alpha = 0.05) after storage at 4 degrees C for 96 hour.
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Affiliation(s)
- Lorena Landa-Habana
- Centro de Desarrollo de Productos Bióticos del IPN. Km 85 carr. Yautepec-Jojutla, Yautepec, Morelos, México
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In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00180-2] [Citation(s) in RCA: 188] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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