Steam-Cooking and Dry Heating Produce Resistant Starch in Legumes
Tovar, Juscelino LU
and Melito, Carmelo
(1996)
In Journal of Agricultural and Food Chemistry
44(9).
p.2642-2645
- Abstract
Starch was isolated from either raw or steam-heated black, red, and lima beans. Isolates from steam-heated legumes were rich in indigestible (resistant) starch (19-31%, dmb), a fact not observed when raw seeds were used. Similarly, resistant starch measured directly in conventionally and high-pressure steamed beans was 3-5 times higher than in the raw pulses, suggesting retrogradation as the major mechanism behind the reduction in digestibility. Thus, steam-heating comes forth as an effective way to produce resistant starch in legumes. Prolonged steaming as well as short dry pressure heating decreased the enzymatically assessed total starch content of whole beans by 2-3% (dmb), indicating that these treatments may induce formation of... (More)
Starch was isolated from either raw or steam-heated black, red, and lima beans. Isolates from steam-heated legumes were rich in indigestible (resistant) starch (19-31%, dmb), a fact not observed when raw seeds were used. Similarly, resistant starch measured directly in conventionally and high-pressure steamed beans was 3-5 times higher than in the raw pulses, suggesting retrogradation as the major mechanism behind the reduction in digestibility. Thus, steam-heating comes forth as an effective way to produce resistant starch in legumes. Prolonged steaming as well as short dry pressure heating decreased the enzymatically assessed total starch content of whole beans by 2-3% (dmb), indicating that these treatments may induce formation of other types of indigestible starch.
(Less)
- author
- Tovar, Juscelino
LU
and Melito, Carmelo
- publishing date
- 1996-01-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Beans, Dry heating, Legumes, Resistant starch, Starch digestibility, Steam-cooking
- in
- Journal of Agricultural and Food Chemistry
- volume
- 44
- issue
- 9
- pages
- 4 pages
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- scopus:0000094465
- ISSN
- 0021-8561
- DOI
- 10.1021/jf950824d
- language
- English
- LU publication?
- no
- id
- f0bc7059-884e-4524-b183-fac8d06eaa85
- date added to LUP
- 2018-10-05 16:01:28
- date last changed
- 2024-01-15 02:52:48
@article{f0bc7059-884e-4524-b183-fac8d06eaa85,
abstract = {{<p>Starch was isolated from either raw or steam-heated black, red, and lima beans. Isolates from steam-heated legumes were rich in indigestible (resistant) starch (19-31%, dmb), a fact not observed when raw seeds were used. Similarly, resistant starch measured directly in conventionally and high-pressure steamed beans was 3-5 times higher than in the raw pulses, suggesting retrogradation as the major mechanism behind the reduction in digestibility. Thus, steam-heating comes forth as an effective way to produce resistant starch in legumes. Prolonged steaming as well as short dry pressure heating decreased the enzymatically assessed total starch content of whole beans by 2-3% (dmb), indicating that these treatments may induce formation of other types of indigestible starch.</p>}},
author = {{Tovar, Juscelino and Melito, Carmelo}},
issn = {{0021-8561}},
keywords = {{Beans; Dry heating; Legumes; Resistant starch; Starch digestibility; Steam-cooking}},
language = {{eng}},
month = {{01}},
number = {{9}},
pages = {{2642--2645}},
publisher = {{The American Chemical Society (ACS)}},
series = {{Journal of Agricultural and Food Chemistry}},
title = {{Steam-Cooking and Dry Heating Produce Resistant Starch in Legumes}},
url = {{http://dx.doi.org/10.1021/jf950824d}},
doi = {{10.1021/jf950824d}},
volume = {{44}},
year = {{1996}},
}