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Effect of industrial dehydration on the soluble carbohydrates and dietary fiber fractions in legumes.
J Agric Food Chem. 2006 Oct 04; 54(20):7652-7.JA

Abstract

The effects of soaking, cooking, and industrial dehydration treatments on soluble carbohydrates, including raffinose family oligosaccharides (RFOs), and also on total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble (SDF) dietary fiber fractions were studied in legumes (lentil and chickpea). Ciceritol and stachyose were the main alpha-galactosides for chickpea and lentil, respectively. The processing involved a drastic reduction of soluble carbohydrates of these legumes, 85% in the case of lentil and 57% in the case of chickpea. The processed legume flours presented low residual levels of alpha-galactosides, which are advisable for people with digestive problems. Processing of legumes involved changes in dietary fiber fractions. A general increase of IDF (27-36%) due to the increase of glucose and Klason lignin was observed. However, a different behavior of SDF was exhibited during thermal dehydration, this fraction increasing in the case of chickpea (32%) and decreasing in the case of lentil (27%). This is probably caused by the different structures and compositions of the cell wall networks of the legumes.

Authors+Show Affiliations

Martín-Cabrejas MA
Departamento de Química Agrícola, Facultad de Ciencias, Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain. maria.martin@uam.es
Aguilera Y
No affiliation info available
Benítez V
No affiliation info available
Molla E
No affiliation info available
López-Andréu FJ
No affiliation info available
Esteban RM
No affiliation info available

MeSH

CarbohydratesCicerDesiccationDietary FiberFabaceaeFood HandlingLens PlantOligosaccharidesSolubility

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17002435

Citation

Martín-Cabrejas, María A., et al. "Effect of Industrial Dehydration On the Soluble Carbohydrates and Dietary Fiber Fractions in Legumes." Journal of Agricultural and Food Chemistry, vol. 54, no. 20, 2006, pp. 7652-7.
Martín-Cabrejas MA, Aguilera Y, Benítez V, et al. Effect of industrial dehydration on the soluble carbohydrates and dietary fiber fractions in legumes. J Agric Food Chem. 2006;54(20):7652-7.
Martín-Cabrejas, M. A., Aguilera, Y., Benítez, V., Molla, E., López-Andréu, F. J., & Esteban, R. M. (2006). Effect of industrial dehydration on the soluble carbohydrates and dietary fiber fractions in legumes. Journal of Agricultural and Food Chemistry, 54(20), 7652-7.
Martín-Cabrejas MA, et al. Effect of Industrial Dehydration On the Soluble Carbohydrates and Dietary Fiber Fractions in Legumes. J Agric Food Chem. 2006 Oct 4;54(20):7652-7. PubMed PMID: 17002435.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of industrial dehydration on the soluble carbohydrates and dietary fiber fractions in legumes. AU - Martín-Cabrejas,María A, AU - Aguilera,Yolanda, AU - Benítez,Vanesa, AU - Molla,Esperanza, AU - López-Andréu,Francisco J, AU - Esteban,Rosa M, PY - 2006/9/28/pubmed PY - 2006/12/9/medline PY - 2006/9/28/entrez SP - 7652 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 20 N2 - The effects of soaking, cooking, and industrial dehydration treatments on soluble carbohydrates, including raffinose family oligosaccharides (RFOs), and also on total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble (SDF) dietary fiber fractions were studied in legumes (lentil and chickpea). Ciceritol and stachyose were the main alpha-galactosides for chickpea and lentil, respectively. The processing involved a drastic reduction of soluble carbohydrates of these legumes, 85% in the case of lentil and 57% in the case of chickpea. The processed legume flours presented low residual levels of alpha-galactosides, which are advisable for people with digestive problems. Processing of legumes involved changes in dietary fiber fractions. A general increase of IDF (27-36%) due to the increase of glucose and Klason lignin was observed. However, a different behavior of SDF was exhibited during thermal dehydration, this fraction increasing in the case of chickpea (32%) and decreasing in the case of lentil (27%). This is probably caused by the different structures and compositions of the cell wall networks of the legumes. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17002435/Effect_of_industrial_dehydration_on_the_soluble_carbohydrates_and_dietary_fiber_fractions_in_legumes_ L2 - https://doi.org/10.1021/jf061513d DB - PRIME DP - Unbound Medicine ER -