Clemente Alfonso, Jimenez-Lopez Jose C
Estación Experimental del Zaidín (CSIC), Consejo Superior de Investigaciones Científicas (CSIC), 18008 Granada, Spain.
Foods. 2020 Oct 23;9(11):1525. doi: 10.3390/foods9111525.
Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue "Legumes as Food Ingredients: Characterization, Processing, and Applications" covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.
豆类是地中海饮食的主要成分，在发展中国家发挥着重要作用。谷物豆类，如小扁豆、鹰嘴豆、豌豆、羽扇豆和豆类等，被认为是人类营养中蛋白质、淀粉、纤维、维生素和矿物质的良好来源，是全世界人们的重要粮食作物。由于其营养和技术功能特性，豆类被食品工业广泛用作各类产品的原料，供普通人群和特定人群食用，包括素食者、糖尿病患者或乳糜泻患者。《“豆类作为食品原料：特性、加工及应用”特刊》涵盖了豆类面粉及其衍生产品的营养品质的关键方面，以及其一些生物活性成分的健康益处。据报道，通过加工可以减少抗营养成分的含量，例如某些可能对敏感消费者构成风险的过敏原。几种预处理方法，包括用乳酸菌和酵母发酵，被用于改善豆类衍生产品的营养和感官特性，提高消费者对它们的接受度。
