Cheung PC, Chau CF
Research Laboratory for Food Science, Department of Biology, The Chinese University of Hong Kong, Shatin, Hong Kong.
J Agric Food Chem. 1998 Jan 19;46(1):262-265. doi: 10.1021/jf970339d.
The effects of cooking on the dietary fiber (DF) content, which included resistant starch (RS) and nonstarch polysaccharides (NSP), of flours from Phaseolusangularis, Phaseolus calcaratus, and Dolichos lablab seeds, indigenous to China, were evaluated. The cooked legume flours were prepared by milling boiled and freeze-dried legume whole seeds. Total DF contents of all cooked flours were higher than those of the raw ones. The results showed an increase of NSP and RS to various 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. Generally, cooking increased the solubilization of the NSP in the legume seed flours, which might be important for their use as soup ingredients for therapeutic purposes. 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 increase in the RS content of the cooked legume flours might have beneficial physiological effects for humans.
评估了烹饪对原产于中国的赤小豆、饭豆和白扁豆种子面粉中膳食纤维（DF）含量的影响，其中包括抗性淀粉（RS）和非淀粉多糖（NSP）。熟豆粉是通过研磨煮熟并冷冻干燥的豆类全籽制备的。所有熟面粉的总DF含量均高于生面粉。结果表明，随着面粉烹饪时间的增加，NSP和RS有不同程度的增加。在豆类面粉的NSP中，可溶部分和不溶部分在烹饪过程中均增加，并且观察到可溶和不溶NSP成分的重新分布。一般来说，烹饪增加了豆类种子面粉中NSP的溶解度，这对于将其用作治疗目的的汤料成分可能很重要。豆类面粉中RS的增加可能主要归因于细胞包裹淀粉的存在以及烹饪过程中形成的回生淀粉。熟豆类面粉中RS含量的这种增加可能对人体具有有益的生理作用。
