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Chemical composition and starch digestibility in flours from Polish processed legume seeds.
Food Chem. 2012 Dec 01; 135(3):1057-64.FC

Abstract

The study was undertaken to determine the effect of various treatments, i.e. cooking after soaking, freezing after cooking and storage at a low temperature (-18°C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil seeds on the chemical composition and starch digestibility of the resultant flours. The cooking of seeds caused a significant decrease in contents of ash (by 11-48%), polyphenols (by 10-70%) and protein (to 19%) in flours made of bean. In addition, analyses demonstrated significantly decreased contents of resistant starch, RS (by 61-71%) and slowly digestible starch, SDS (by 56-84%). Storage of frozen seeds resulted in insignificant changes in the chemical composition, and in increased contents of both RS and SDS. The flours produced upon the autoclaving process were characterized by similar changes in the contents of ash and protein as in cooked seeds, yet losses of polyphenols were lower and, simultaneously, contents of RS and SDS were higher. All the analyzed flours were shown to be characterized by a reduced content of amylose in starch, which might have affected its digestibility. This was indicated by a strict negative correlation reported between the value of the starch digestion index (SDRI) and amylose content of starch (r=0.84, p>0.05).

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Authors+Show Affiliations

Piecyk M
Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw, Poland. malgorzata_piecyk@sggw.pl
Wołosiak R
No affiliation info available
Drużynska B
No affiliation info available
Worobiej E
No affiliation info available

MeSH

AmyloseDigestionFabaceaeFlourFood HandlingHumansModels, BiologicalNutritive ValuePolandSeedsStarch

Pub Type(s)

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

Language

eng

PubMed ID

22953824

Citation

Piecyk, Małgorzata, et al. "Chemical Composition and Starch Digestibility in Flours From Polish Processed Legume Seeds." Food Chemistry, vol. 135, no. 3, 2012, pp. 1057-64.
Piecyk M, Wołosiak R, Drużynska B, et al. Chemical composition and starch digestibility in flours from Polish processed legume seeds. Food Chem. 2012;135(3):1057-64.
Piecyk, M., Wołosiak, R., Drużynska, B., & Worobiej, E. (2012). Chemical composition and starch digestibility in flours from Polish processed legume seeds. Food Chemistry, 135(3), 1057-64. https://doi.org/10.1016/j.foodchem.2012.05.051
Piecyk M, et al. Chemical Composition and Starch Digestibility in Flours From Polish Processed Legume Seeds. Food Chem. 2012 Dec 1;135(3):1057-64. PubMed PMID: 22953824.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and starch digestibility in flours from Polish processed legume seeds. AU - Piecyk,Małgorzata, AU - Wołosiak,Rafał, AU - Drużynska,Beata, AU - Worobiej,Elwira, Y1 - 2012/05/18/ PY - 2012/02/17/received PY - 2012/04/27/revised PY - 2012/05/10/accepted PY - 2012/9/8/entrez PY - 2012/9/8/pubmed PY - 2013/2/7/medline SP - 1057 EP - 64 JF - Food chemistry JO - Food Chem VL - 135 IS - 3 N2 - The study was undertaken to determine the effect of various treatments, i.e. cooking after soaking, freezing after cooking and storage at a low temperature (-18°C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil seeds on the chemical composition and starch digestibility of the resultant flours. The cooking of seeds caused a significant decrease in contents of ash (by 11-48%), polyphenols (by 10-70%) and protein (to 19%) in flours made of bean. In addition, analyses demonstrated significantly decreased contents of resistant starch, RS (by 61-71%) and slowly digestible starch, SDS (by 56-84%). Storage of frozen seeds resulted in insignificant changes in the chemical composition, and in increased contents of both RS and SDS. The flours produced upon the autoclaving process were characterized by similar changes in the contents of ash and protein as in cooked seeds, yet losses of polyphenols were lower and, simultaneously, contents of RS and SDS were higher. All the analyzed flours were shown to be characterized by a reduced content of amylose in starch, which might have affected its digestibility. This was indicated by a strict negative correlation reported between the value of the starch digestion index (SDRI) and amylose content of starch (r=0.84, p>0.05). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/22953824/Chemical_composition_and_starch_digestibility_in_flours_from_Polish_processed_legume_seeds_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)00879-5 DB - PRIME DP - Unbound Medicine ER -