Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes

被引：114
作者：
Benitez, Vanesa [1 ]
Cantera, Sara [1 ]
Aguilera, Yolanda [1 ]
Molla, Esperanza [1 ]
Esteban, Rosa M. [1 ]
Felicia Diaz, Maria [2 ]
Martin-Cabrejas, Maria A. [1 ]
机构：
[1] Univ Autonoma Madrid, Fac Ciencias, Inst Invest Ciencias Alimentacn CIAL, Madrid 28049, Spain
[2] Inst Ciencia Anim, Havana, Cuba
来源：
FOOD RESEARCH INTERNATIONAL | 2013年 / 50卷 / 01期
关键词：
Non-conventional legumes; Germination; Dietary fiber; Starch; Physicochemical properties; FUNCTIONAL-PROPERTIES; VIGNA-UNGUICULATA; FLOURS; BEANS; L; CANAVALIA; FRACTIONS; PROTEINS;
D O I：
10.1016/j.foodres.2012.09.044
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to evaluate the impact of germination on dietary fiber composition, starch availability and physicochemical properties in four non-conventional legumes (Vigna unguiculata, Canavalia ensiformis, Stizolobium niveum, Lablab purpureus) in order to improve the carbohydrate supply and to optimize native products of developing countries. Germination promoted a significant decrease of resistant starch along with an increase of available starch percentage. Total dietary fiber contents increased during germination and improved insoluble/soluble dietary fiber ratio. This process produced an increase of total sugar content, mainly due to the rise of cellulosic glucose from metabolic reaction undergone during germination. Moreover, physicochemical properties of germinated legume flours were modified, improving oil holding, water holding, water absorption and gelation capacities, whereas decreases of emulsifying and foaming capacities were detected. In conclusion, germination provides non-conventional legume flours with higher nutritional quality and better physicochemical properties than the raw flours. (c) 2012 Elsevier Ltd. All rights reserved.
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收藏
页码：64 / 69
页数：6
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