Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Medical Sciences Building, 5(th) Floor, 1 King's College Circle, Toronto, ON, Canada.
Food Chem. 2021 Jul 1;349:129167. doi: 10.1016/j.foodchem.2021.129167. Epub 2021 Jan 27.
Faba bean (Vicia faba L.) flour, starch concentrate (60% starch), protein concentrate (60% protein) and protein isolate (85% protein) were added to replace one-quarter of durum wheat semolina to enrich the nutritional quality and physiological functions of durum wheat (Triticum turgidum L.) pasta. The raw pasta samples prepared with protein concentrate or isolate had higher (p ≤ 0.001) protein and lower (p ≤ 0.001) total starch concentrations, along with increased total dietary fiber and slowly digestible starch (p ≤ 0.001) than durum wheat semolina control or those with added whole faba-bean flour or isolated starch. The faba bean fortified pasta had altered starch with increased proportion of medium B-type glucan chains and long C-type glucan chains, reduced starch digestibility and were associated with glycaemia related effects in the human diet. The faba bean fortified pasta had increased protein and dietary fiber that influenced food intake and satiety. The results suggest differential contributions of food ingredients in human health outcomes.
蚕豆（Vicia faba L.）粉、淀粉浓缩物（60%淀粉）、蛋白质浓缩物（60%蛋白质）和蛋白质分离物（85%蛋白质）被添加到硬质小麦粗粒粉中以取代四分之一的量，从而丰富硬质小麦（Triticum turgidum L.）面条的营养价值和生理功能。与硬质小麦粗粒粉对照相比，用蛋白质浓缩物或分离物制备的生面条样品具有更高的（p≤0.001）蛋白质和更低的（p≤0.001）总淀粉浓度，同时增加了总膳食纤维和慢消化淀粉（p≤0.001），而添加全蚕豆粉或分离淀粉的面条则不然。强化蚕豆的面条具有改变的淀粉，其中含有更多的中等 B 型葡聚糖链和长 C 型葡聚糖链，降低了淀粉的消化率，并与人类饮食中的血糖生成有关。强化蚕豆的面条增加了蛋白质和膳食纤维，从而影响食物摄入和饱腹感。结果表明，不同的食物成分对人体健康结果有不同的影响。
