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Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
J Food Sci. 2010 Jun; 75(5):H151-6.JF

Abstract

Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using legumes. We have studied the addition of common bean flour on the starch in vitro digestibility. Spaghetti was prepared with semolina and different concentrations of common bean flour (0%, 15%, 30%, and 45%, w/w). Proximate analysis, optimal cooking time, and cooking loss were estimated in crude spaghetti. Total, available, and resistant starches, indigestible fractions, and in vitro starch hydrolysis kinetics were accomplished in cooked spaghetti. Pasta with 30% and 45% of common bean flour showed higher values of protein. Particularly, the lowest cooking time was observed for composite spaghetti with 45% of common bean flour. There was a significant increase in cooking loss when common bean flour in the composite was added. Composite spaghetti samples with increasing common bean flour showed decreasing values of total starch but an important increase in the resistant starch (RS) level and indigestible insoluble fraction values. Plain pasta made with semolina showed the highest enzymatic hydrolysis rate, which decreased when common bean flour was added to the spaghetti. Spaghetti with a higher level of common bean flour was more slowly available, which may have positive implications for human health.

Authors+Show Affiliations

Inst. Tecnológico de Durango, Dept. de Ings. Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote. Col. Nueva Vizcaya, 34080 Durango, Dgo., México. jinfante@itdposgrado-bioquimica.com.mxNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20629880

Citation

Gallegos-Infante, Jose-Alberto, et al. "Effect of the Addition of Common Bean (Phaseolus Vulgaris L.) Flour On the in Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti." Journal of Food Science, vol. 75, no. 5, 2010, pp. H151-6.
Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, et al. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti. J Food Sci. 2010;75(5):H151-6.
Gallegos-Infante, J. A., Bello-Perez, L. A., Rocha-Guzman, N. E., Gonzalez-Laredo, R. F., & Avila-Ontiveros, M. (2010). Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti. Journal of Food Science, 75(5), H151-6. https://doi.org/10.1111/j.1750-3841.2010.01621.x
Gallegos-Infante JA, et al. Effect of the Addition of Common Bean (Phaseolus Vulgaris L.) Flour On the in Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti. J Food Sci. 2010;75(5):H151-6. PubMed PMID: 20629880.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti. AU - Gallegos-Infante,Jose-Alberto, AU - Bello-Perez,Luis Arturo, AU - Rocha-Guzman,Nuria Elizabeth, AU - Gonzalez-Laredo,Ruben Francisco, AU - Avila-Ontiveros,Martha, PY - 2010/7/16/entrez PY - 2010/7/16/pubmed PY - 2010/10/21/medline SP - H151 EP - 6 JF - Journal of food science JO - J Food Sci VL - 75 IS - 5 N2 - Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using legumes. We have studied the addition of common bean flour on the starch in vitro digestibility. Spaghetti was prepared with semolina and different concentrations of common bean flour (0%, 15%, 30%, and 45%, w/w). Proximate analysis, optimal cooking time, and cooking loss were estimated in crude spaghetti. Total, available, and resistant starches, indigestible fractions, and in vitro starch hydrolysis kinetics were accomplished in cooked spaghetti. Pasta with 30% and 45% of common bean flour showed higher values of protein. Particularly, the lowest cooking time was observed for composite spaghetti with 45% of common bean flour. There was a significant increase in cooking loss when common bean flour in the composite was added. Composite spaghetti samples with increasing common bean flour showed decreasing values of total starch but an important increase in the resistant starch (RS) level and indigestible insoluble fraction values. Plain pasta made with semolina showed the highest enzymatic hydrolysis rate, which decreased when common bean flour was added to the spaghetti. Spaghetti with a higher level of common bean flour was more slowly available, which may have positive implications for human health. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20629880/Effect_of_the_addition_of_common_bean__Phaseolus_vulgaris_L___flour_on_the_in_vitro_digestibility_of_starch_and_undigestible_carbohydrates_in_spaghetti_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01621.x DB - PRIME DP - Unbound Medicine ER -