Changes in the dietary fiber (resistant starch and nonstarch polysaccharides) content of cooked flours prepared from three Chinese indigenous legume seeds
1998
Cheung, P.C.K. | Chau, C.F.
The effects of cooking on the dietary fiber (DF) content, which included resista nt starch (RS) and nonstarch polysaccharides (NSP), of flours from Phaseolus ang ularis, Phaseolus calcaratus, and Dolichos lablab seeds, indigenous to China, we re evaluated. The cooked legume flours were prepared by milling boiled and freez e-dried legume whole seeds. Total DF contents of all cooked flours were higher t han those of the raw ones. The results showed an increase of NSP and RS to vario us extents with increasing cooking time of the flours. In the NSP of the legume flours, both the soluble and insoluble fractions increased during cooking, and a redistribution of the soluble and insoluble NSP components was observed. Genera lly, cooking increased the solubilization of the NSP in the legume seed flours, which might be important for their use as soup ingredients for therapeutic purpo ses. The increase of RS in the legume flours could be mainly due to the presence of cell-enclosed starch and retrograded starch formed during cooking. Such incr ease in the RS content of the cooked legume flours might have beneficial physiol ogical effects for humans.
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