Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

9 pages, 6 tables, 3 figures.-- Published online: 5 July 2011.-- The original publication is available at www.springerlink.com

The aim of the study was to investigate the impact of incorporation of different legumes (chickpea, pea, lentil and bean) on quality, chemical composition and in vitro protein and starch digestibility of gluten-free layer cake (rice flour/legume flour, 50:50). The incorporation of legume flours increased the batter viscosity and, with exception of chickpea, resulted in higher specific cake volume than that in control. Chickpea and pea containing cakes had the brightest and the most yellowish crust. The legumes significantly increased the hardness and chewiness in the cakes, except with addition of lentil. Enriched cakes had higher total protein, available proteins, minerals, fat, as well as fiber content with except in the case of chickpeas. Legumes significantly affect the in vitro hydrolysis of starch fractions, decreasing the rapidly digestible starch yielding a reduction in the eGI, except chickpea containing samples. Overall, considering physicochemical properties and nutritional quality, lentil flour incorporation resulting in the best gluten-free cakes.

The authors acknowledge the financial support of the Spanish Ministerio de Ciencia e Innovación (Project AGL 2008–00092 ALI) and the Consejo Superior de Investigaciones Científicas (CSIC).

Peer reviewed