Instituto de Investigación de Ciencias de la Alimentación (CIAL). Facultad de Ciencias, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, Madrid, Spain.
Plant Foods Hum Nutr. 2011 Nov;66(4):391-400. doi: 10.1007/s11130-011-0259-8.
Changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred in chickpea under soaking, cooking, and industrial dehydration processing were evaluated. Raw chickpea exhibited important levels of raffinose family of oligosaccharides (RFOs), resistant starch (RS) and total dietary fibre (TDF), being insoluble dietary fibre (IDF) the main fraction (94%). The dehydration process increased RFOs (43%), RS (47%) and soluble dietary fiber (SDF) (59%) levels significantly. In addition, a noticeable increase in both fibre fractions was observed, being higher in soluble fibre in (SDF) (59%). The minimum nitrogen solubility of raw flours was at pH 4, and a high degree of protein insolubilization (80%) was observed in dehydrated flours. The raw and processed flours exhibited low oil-holding capacities (1.10 mg/ml), and did not show any change by thermal processing, whereas water-holding capacities rose to 5.50 mg/ml of sample. Cooking and industrial dehydration process reduced emulsifying activity and foaming capacity of chickpea flour. The microstructural observations were consistent with the chemical results. Thus, the significant occurrence of these bioactive carbohydrate compounds along with the interesting functional properties of the dehydrated flours could be considered useful as functional ingredients for food formulation.
研究了鹰嘴豆在浸泡、烹饪和工业脱水加工过程中生物活性碳水化合物、功能和微观结构特性的变化。生鹰嘴豆含有重要水平的棉子糖家族低聚糖 (RFOs)、抗性淀粉 (RS) 和总膳食纤维 (TDF)，不溶性膳食纤维 (IDF) 是主要成分 (94%)。脱水过程显著增加了 RFOs (43%)、RS (47%) 和可溶性膳食纤维 (SDF) (59%) 的水平。此外，还观察到两种纤维成分的明显增加，其中可溶性纤维 (SDF) 的增加更高 (59%)。生面粉的最低氮溶解度在 pH4 时，脱水面粉中观察到高度的蛋白质不溶 (80%)。生和加工面粉的持油能力较低 (1.10mg/ml)，热加工后没有任何变化，而持水能力上升到 5.50mg/ml 的样品。烹饪和工业脱水过程降低了鹰嘴豆粉的乳化活性和泡沫能力。微观结构观察结果与化学结果一致。因此，这些生物活性碳水化合物化合物的显著存在以及脱水面粉的有趣功能特性可被视为食品配方的有用功能性成分。
