Ramdath D Dan, Lu Zhan-Hui, Maharaj Padma L, Winberg Jordan, Brummer Yolanda, Hawke Aileen
Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada.
Foods. 2020 Feb 11;9(2):175. doi: 10.3390/foods9020175.
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties ( < 0.05) with respect to their energy, fat, protein, carbohydrate, and dietary fiber content, and these are related to lentil type and seed size. Dazil and Greenstar were unique for their high resistant starch content (RS) and lower area under the starch hydrolysis curve (SHAUC) while Proclaim was opposite. SHAUC was positively correlated ( < 0.001) with rapidly digestible starch (RDS) content ( = 0.626) but negatively correlated with RS content ( = -0.635). Principal component analysis showed that the first three principal components accounted for 62.8% of the total variance and the contribution of SHAUC was 33.2%. These results confirm that SHAUC and a combination of RDS and RS may be predictive of the digestibility profile of cooked lentils.
对二十种煮熟的小扁豆的近似成分和淀粉营养特性进行了评估，以确定可用于增值食品的独特品种。小扁豆品种在能量、脂肪、蛋白质、碳水化合物和膳食纤维含量方面存在显著差异（<0.05），这些差异与小扁豆类型和种子大小有关。达齐尔和绿星因其高抗性淀粉含量（RS）和较低的淀粉水解曲线下面积（SHAUC）而独特，而宣告者则相反。SHAUC与快速消化淀粉（RDS）含量呈正相关（<0.001）（r = 0.626），但与RS含量呈负相关（r = -0.635）。主成分分析表明，前三个主成分占总方差的62.8%，SHAUC的贡献率为33.2%。这些结果证实，SHAUC以及RDS和RS的组合可能预示着煮熟小扁豆的消化特性。
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