Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
Food Res Int. 2022 Aug;158:111546. doi: 10.1016/j.foodres.2022.111546. Epub 2022 Jun 21.
(Cellular) pulse powders are being proposed as ingredients for different foods. However, the effect of manufacturing conditions on the properties of those powders remained unknown. Therefore, this study investigated the effect of specific manufacturing conditions (cooking time, application of cell isolation, and drying method) on the composition, microstructure, and in vitro starch and protein digestibility of lentil powders. Next to powders consisting of isolated cotyledon cells (ICC), this study proposes the production of precooked whole lentil powders (WL), without a cellular isolation step. In a model food system (heat-treated suspension), starch and protein digestion were significantly attenuated for both WL and ICC compared to raw-milled lentil flour. The applied cooking time determined macronutrient digestibility in the powders by (i) affecting the susceptibility of ICC to in vitro digestion, and (ii) determining the microstructural properties of WL. Freeze-dried ICC powder showed a stronger attenuation of amylolysis compared air-dried ICC. This study showed that WL powders have an important potential as innovative food ingredients higher in fiber but lower in starch compared to ICC.
（细胞）脉冲粉被提议作为不同食品的成分。然而，制造条件对这些粉末性质的影响尚不清楚。因此，本研究调查了特定制造条件（烹饪时间、细胞分离的应用和干燥方法）对小扁豆粉的组成、微观结构以及体外淀粉和蛋白质消化率的影响。除了由分离的子叶细胞（ICC）组成的粉末外，本研究还提出了不进行细胞分离步骤的预煮全小扁豆粉（WL）的生产。在模型食品体系（热处理悬浮液）中，与生磨小扁豆粉相比，WL 和 ICC 中的淀粉和蛋白质消化均明显减弱。所应用的烹饪时间通过以下方式确定粉末中宏量营养素的消化率：（i）影响 ICC 对体外消化的易感性，以及（ii）确定 WL 的微观结构特性。与空气干燥的 ICC 相比，冷冻干燥的 ICC 粉末显示出更强的淀粉水解抑制作用。本研究表明，与 ICC 相比，WL 粉末作为创新型食品成分具有重要潜力，其纤维含量更高，淀粉含量更低。
