Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds.
J Agric Food Chem. 1998 Jan 19; 46(1):262-265.JA

Abstract

The effects of cooking on the dietary fiber (DF) content, which included resistant starch (RS) and nonstarch polysaccharides (NSP), of flours from Phaseolusangularis, Phaseolus calcaratus, and Dolichos lablab seeds, indigenous to China, were evaluated. The cooked legume flours were prepared by milling boiled and freeze-dried legume whole seeds. Total DF contents of all cooked flours were higher than those of the raw ones. The results showed an increase of NSP and RS to various extents with increasing cooking time of the flours. In the NSP of the legume flours, both the soluble and insoluble fractions increased during cooking, and a redistribution of the soluble and insoluble NSP components was observed. Generally, cooking increased the solubilization of the NSP in the legume seed flours, which might be important for their use as soup ingredients for therapeutic purposes. The increase of RS in the legume flours could be mainly due to the presence of cell-enclosed starch and retrograded starch formed during cooking. Such increase in the RS content of the cooked legume flours might have beneficial physiological effects for humans.

Authors+Show Affiliations

Cheung PC

Research Laboratory for Food Science, Department of Biology, The Chinese University of Hong Kong, Shatin, Hong Kong.

Chau CF

No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10554229

Citation

Cheung, PC, and CF Chau. "Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared From Three Chinese Indigenous Legume Seeds." Journal of Agricultural and Food Chemistry, vol. 46, no. 1, 1998, pp. 262-265.

Cheung PC, Chau CF. Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds. J Agric Food Chem. 1998;46(1):262-265.

Cheung, P. C., & Chau, C. F. (1998). Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds. Journal of Agricultural and Food Chemistry, 46(1), 262-265.

Cheung PC, Chau CF. Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared From Three Chinese Indigenous Legume Seeds. J Agric Food Chem. 1998 Jan 19;46(1):262-265. PubMed PMID: 10554229.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds. AU - Cheung,PC, AU - Chau,CF, PY - 2001/2/7/pubmed PY - 2001/2/7/medline PY - 2001/2/7/entrez SP - 262 EP - 265 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 46 IS - 1 N2 - The effects of cooking on the dietary fiber (DF) content, which included resistant starch (RS) and nonstarch polysaccharides (NSP), of flours from Phaseolusangularis, Phaseolus calcaratus, and Dolichos lablab seeds, indigenous to China, were evaluated. The cooked legume flours were prepared by milling boiled and freeze-dried legume whole seeds. Total DF contents of all cooked flours were higher than those of the raw ones. The results showed an increase of NSP and RS to various extents with increasing cooking time of the flours. In the NSP of the legume flours, both the soluble and insoluble fractions increased during cooking, and a redistribution of the soluble and insoluble NSP components was observed. Generally, cooking increased the solubilization of the NSP in the legume seed flours, which might be important for their use as soup ingredients for therapeutic purposes. The increase of RS in the legume flours could be mainly due to the presence of cell-enclosed starch and retrograded starch formed during cooking. Such increase in the RS content of the cooked legume flours might have beneficial physiological effects for humans. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/10554229/Changes_in_the_Dietary_Fiber__Resistant_Starch_and_Nonstarch_Polysaccharides__Content_of_Cooked_Flours_Prepared_from_Three_Chinese_Indigenous_Legume_Seeds_ L2 - https://doi.org/10.1021/jf970339d DB - PRIME DP - Unbound Medicine ER -

Tags

Changes in the Dietary Fiber (Resistant Starch and Nonstarch Polysaccharides) Content of Cooked Flours Prepared from Three Chinese Indigenous Legume Seeds.J Agric Food Chem. 1998 Jan 19; 46(1):262-265.JA