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.
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 Chem. 2023 Oct 15;423:136303. doi: 10.1016/j.foodchem.2023.136303. Epub 2023 May 3.
Recently, pulse ingredients with (partial) cellular intactness are put forward as promising innovative food ingredients with slowed macronutrient digestibility. This study compared cooking quality and nutrient (starch, protein, and mineral) digestibility/bioaccessibility of lentil-based pasta prepared from 100% raw-milled flour, and by substituting 30% of the formulation by isolated cotyledon cell powder or whole precooked powder. Formulation had little effect on cooking properties. Both amylolysis and proteolysis were significantly slowed by incorporating cellular ingredients: towards the end of simulated digestion, amylolysis was lowered by 16-25%, while differences in proteolysis became small. Cellular ingredient incorporation slightly decreased Zn and Mg but did not affect Ca and Fe bioaccessibility, overall yielding a low mineral bioaccessibility comparable to cooked whole pulses. To conclude, lentil-based pasta substituted with cellular ingredients showed improved nutritional properties (i.e., high in digestible protein and slowed amylolysis), with perspectives for the development of different innovative foods with targeted nutritional properties.
最近，提出了具有（部分）细胞完整性的脉冲成分，作为具有减缓宏量营养素消化率的有前途的创新食品成分。本研究比较了由 100%生磨面粉制备的基于扁豆的意大利面的烹饪质量和营养素（淀粉、蛋白质和矿物质）消化率/生物利用度，以及通过用分离的子叶细胞粉或全预煮粉替代配方的 30%。配方对烹饪特性几乎没有影响。通过加入细胞成分，淀粉水解和蛋白质水解都明显减慢：在模拟消化的后期，淀粉水解降低了 16-25%，而蛋白质水解的差异变得很小。细胞成分的加入略微降低了 Zn 和 Mg，但不影响 Ca 和 Fe 的生物利用度，总体上产生了与煮熟的全豆相当的低矿物质生物利用度。总之，用细胞成分替代的基于扁豆的意大利面具有改善的营养特性（即，富含易消化的蛋白质和减缓淀粉水解），具有开发具有针对性营养特性的不同创新食品的前景。
