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1.
J Agric Food Chem ; 67(38): 10734-10743, 2019 Sep 25.
Artigo em Inglês | MEDLINE | ID: mdl-31479252

RESUMO

Glutenin is the main protein of flour and is a very important source of protein nutrition for humans. Methylglyoxal (MGO) is an important product of the Maillard reaction that occurs during the hot-processing of flour products, and it reacts with glutenin to facilitate changes in glutenin properties. Here, the effects of MGO on glutenin digestion during the heating process were investigated using a simulated MGO-glutenin system. MGO significantly reduced the digestibility of glutenin. The structure of MGO-glutenin and physicochemical properties were studied to understand the mechanism of the decrease of digestibility. These data suggest that changes in digestibility were caused by decreases in surface hydrophobicity and increases in disulfide bonds. MGO induces strong aggregation of glutenin after heating that led to the masking of cleavage sites for proteases. Moreover, carbonyl oxidation induced by MGO leads to intermolecular cross-linking of glutenin that increasingly masks or even destroys cleavage sites, further decreasing digestibility.


Assuntos
Glutens/química , Aldeído Pirúvico/química , Culinária , Digestão , Farinha/análise , Glutens/metabolismo , Temperatura Alta , Humanos , Interações Hidrofóbicas e Hidrofílicas , Reação de Maillard , Oxirredução , Aldeído Pirúvico/metabolismo
2.
J Agric Food Chem ; 67(33): 9295-9306, 2019 Aug 21.
Artigo em Inglês | MEDLINE | ID: mdl-31365237

RESUMO

As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the minor compounds of both products and to evaluate the effect of the dehydration temperature on their composition. To this end, olive oil and flour samples obtained through the novel processing method were analyzed and compared with "conventional" virgin olive oils (VOO). The applied LC-MS methodology allowed the determination of 57 metabolites belonging to different chemical classes (phenolic compounds, pentacyclic trirterpenes, and tocopherols). Both the new oils and flours presented considerable amounts of olive fruit metabolites that are usually absent from VOO. Quantitative differences were found among VOOs and the new oils, probably due to the inhibition of some enzymes caused by the temperature increase or the absence of water during the processing.


Assuntos
Manipulação de Alimentos/métodos , Olea/química , Extratos Vegetais/química , Resíduos/análise , Cromatografia Líquida , Farinha/análise , Frutas/química , Azeite de Oliva/análise , Fenóis/química , Fenóis/isolamento & purificação , Extratos Vegetais/isolamento & purificação , Espectrometria de Massas em Tandem , Tocoferóis/química , Tocoferóis/isolamento & purificação
3.
Food Chem ; 300: 125193, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31326675

RESUMO

Tartary buckwheat grains were subjected to hydrothermal treatments (steaming/boiling/autoclaving) whose effects on rutin enrichment in the buckwheat flour by rutin migration from the bran fraction were investigated in terms of optical, rheological, thermal, and microstructural properties. The highest amount of rutin was observed in the bran out of the native milling fractions (hull, bran, and flour). The hydrothermal treatments however increased the level of rutin in the flour, even showing a higher level of rutin than the bran in the autoclaved sample. Furthermore, rutin in the hydrothermally-treated flours was not degraded into quercetin by mixing with water. Scanning electron microscopic images demonstrated that the granules of buckwheat starch round in shape and grouped in lumps were disrupted by the hydrothermal treatments. The rutin contents of the buckwheat flour samples were linearly well-correlated with their pasting profiles (peak viscosity), colors (L and b values), and thermal parameters (gelatinization enthalpy and temperature).


Assuntos
Fagopyrum/química , Farinha/análise , Alimentos Fortificados , Indústria de Processamento de Alimentos/métodos , Rutina/análise , Cor , Alimentos Fortificados/análise , Quercetina/química , Reologia , Rutina/química , Sementes/química , Amido/química , Temperatura Ambiente , Viscosidade
4.
J Agric Food Chem ; 67(32): 8986-8993, 2019 Aug 14.
Artigo em Inglês | MEDLINE | ID: mdl-31347835

RESUMO

Trehalose plays a crucial role in response to freezing stress in baker's yeast. MAL62, a gene involved in the adenosine diphosphoglucose-dependent trehalose synthesis pathway, can increase trehalose content. However, the difference between MAL62-related trehalose synthesis and traditional uridine diphosphoglucose-dependent trehalose synthesis is not well-understood. MAL62 overexpression showed less effect in enhancing intracellular trehalose compared to TPS1 overexpression. However, MAL62 overexpression elicited trehalose synthesis before fermentation with enhanced maltose metabolism and had a similar effect on cell viability after freezing. Furthermore, MAL62 and TPS1 overexpression in the NTH1 deletion background further strengthened freezing tolerance and improved leavening ability. Our results suggest that the enhancement in freezing tolerance by MAL62 overexpression may involve multiple pathways rather than simply enhancing trehalose synthesis. The results reveal valuable insights into the relationship between maltose metabolism and freezing tolerance and may help to develop better yeast strains for enhancing fermentation characteristics of frozen dough.


Assuntos
Glucosiltransferases/metabolismo , Maltose/metabolismo , Proteínas de Saccharomyces cerevisiae/metabolismo , Saccharomyces cerevisiae/enzimologia , Saccharomyces cerevisiae/genética , alfa-Glucosidases/metabolismo , Farinha/análise , Farinha/microbiologia , Congelamento , Regulação Fúngica da Expressão Gênica , Glucosiltransferases/genética , Saccharomyces cerevisiae/química , Proteínas de Saccharomyces cerevisiae/genética , Trealase/genética , Trealase/metabolismo , Trealose/metabolismo , alfa-Glucosidases/genética
5.
Plant Foods Hum Nutr ; 74(3): 391-398, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31256321

RESUMO

A maize milling by-product was defatted by aqueous extraction and the residue was dehydrated, comminuted and sieved to obtain two powders differing in particle size and having a very high fibre content. The powders were then incorporated into the structure of short-dough biscuit, at two wheat flour substitution levels (10 and 20%), aiming at the development of a nutritionally improved product. Their impact on biscuit dough properties and the quality and sensory characteristics of the final products was evaluated. As it was revealed, powders' addition altered dough consistency and alveograph indices mainly due to interactions between wheat flour proteins and polysaccharides and enhanced the nutritional profile of the biscuits by inducing a 4- to 6-fold increase of their fibre content. Additionally, it influenced only to a limited extent the degree of some of the final product characteristics, e.g., protein and fat content, spread ratio, breaking strength, depending both on the level of incorporation and the particle size of the residue. On the whole, products' sensory quality was not negatively influenced, suggesting that it is possible to use both powders for the fortification with fibre of biscuits and possibly other bakery products.


Assuntos
Fibras na Dieta/análise , Alimentos Fortificados , Triticum/química , Zea mays/química , Pão/análise , Farinha/análise , Pós , Paladar , Água/química
6.
Plant Foods Hum Nutr ; 74(3): 446-447, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31273640

RESUMO

Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type 2. The objective of this work was to assess the starch fractions, texture, sensory properties and acceptability of wheat flour cookies added with HAMS at different percentages. Adding 15% of HAMS into the formulation increased the amount of RS from 2.3 to 12.8%. In sensory analysis, children and adults showed a good acceptability of cookies since the addition of HAMS did not result in significant changes in flavor or color. Cookies made with HAMS could be considered as functional foods since they had an acceptable texture and low caloric content.


Assuntos
Amilose/química , Compostos Fitoquímicos/análise , Amido/química , Triticum/química , Zea mays/química , Adulto , Criança , Digestão , Farinha/análise , Alimento Funcional , Humanos , Paladar
7.
J Agric Food Chem ; 67(31): 8559-8572, 2019 Aug 07.
Artigo em Inglês | MEDLINE | ID: mdl-31298518

RESUMO

Avenin-like b protein is rich in cysteine residues, providing the possibility to form intermolecular disulfide bonds and then participate in glutenin polymerization. Site-directed mutagenesis was adopted to produce mutant avenin-like b gene encoding mutant avenin-like b protein, in which one tyrosine codon at the C-terminal is substituted by a cysteine codon. Compared with the control lines, both transgenic lines with wild-type and mutant avenin-like b genes demonstrated superior dough properties. While compared within the transgenic lines, the mutant lines showed relative weaker dough strength and decreased sodium-dodecyl-sulfate sedimentation volumes (from 69.7 mL in line WT alb-1 to 41.0 mL in line Mut alb-4). These inferior dough properties were accompanied by the lower contents of large-sized glutenin polymers, the decreased particle diameters of glutenin macropolymer (GMP), due to the lower content of intermolecular ß-sheets (from 39.48% for line WT alb-2 to 30.21% for line Mut alb-3) and the varied contents of disulfide bonds (from 137.37 µmol/g for line WT alb-1 to 105.49 µmol/g for line Mut alb-4) in wheat dough. The extra cysteine might alter the original disulfide bond structure, allowing cysteine residue usually involved in an intermolecular disulfide bond to become available for an intrachain disulfide bond. Avenin-like b proteins were detected in glutenin macropolymers, providing further evidence for this protein to participate in the polymerization of glutenin. This is the first time to investigate the effect of a specific cysteine residue in the avenin-like b protein on flour quality.


Assuntos
Cisteína/genética , Farinha/análise , Plantas Geneticamente Modificadas/genética , Prolaminas/genética , Triticum/genética , Pão/análise , Cisteína/metabolismo , Dissulfetos/química , Manipulação de Alimentos , Mutagênese Sítio-Dirigida , Plantas Geneticamente Modificadas/química , Plantas Geneticamente Modificadas/metabolismo , Prolaminas/metabolismo , Triticum/química , Triticum/metabolismo
8.
J Agric Food Chem ; 67(31): 8706-8714, 2019 Aug 07.
Artigo em Inglês | MEDLINE | ID: mdl-31310118

RESUMO

Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections, namely, proximal (En1), middle (En2), and distal (En3) to embryo. The total gluten protein content was lower in En1 than in En2 and En3, with decreasing proportions of HMW-GS, LMW GS, and α/ß- and γ-gliadins and increasing proportions of ω-gliadins. These differences were associated with the abundances of gluten protein transcripts. Gradients in the proportions of the gluten protein polymers which affect dough processing quality also occurred, but not in total free amino acids. Microscopy showed that the lower gluten protein content in En1 may have resulted, at least in part, from the presence of modified cells in the dorsal part of En1, but the reasons for the differences in composition are not known.


Assuntos
Aminoácidos/química , Glutens/química , Triticum/química , Triticum/embriologia , Farinha/análise , Glutens/genética , Glutens/metabolismo , Triticum/genética , Triticum/metabolismo
9.
J Agric Food Chem ; 67(30): 8419-8424, 2019 Jul 31.
Artigo em Inglês | MEDLINE | ID: mdl-31267740

RESUMO

Increasing the dietary fiber of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fiber consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fiber. In this work, white bread was made from two wheat cultivars with differing fiber contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fiber white bread compared to that in the control. Overall, this work demonstrates the potential to produce healthy, high-fiber white breads that are acceptable to consumers, with a reduced rate of starch digestion, by exploiting a genetic variation in the dietary fiber content of wheat cultivars.


Assuntos
Fibras na Dieta/metabolismo , Triticum/metabolismo , Pão/análise , Fibras na Dieta/análise , Digestão , Farinha/análise , Humanos , Cinética , Amido/química , Amido/metabolismo , Triticum/química
10.
Food Chem ; 298: 125068, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260977

RESUMO

In this work, 18 gluten-free flours (prepared from cereals, pseudocereals and legumes), differing in pigmentation, were screened for their phenolic profiles, cooked and, then, subjected to digestion and large intestinal fermentation in vitro. A combined targeted/untargeted metabolomic approach was used to elucidate the microbial biotransformation processes of polyphenols following digestion. This preliminary work demonstrated an increase in 3,5-dihydroxybenzoic acid (on average from 0.67 up to 1.30 µmol/g dry matter) throughout large intestinal fermentation of pseudocereals (esp. quinoa), due to their high alkylresorcinol contents. Isoflavones were converted into equol- or O-desmethylangolensin- derivatives, whereas anthocyanins were degraded into lower-molecular-weight phenolics (i.e., protocatechuic aldehyde and 4-hydroxybenzoic acid, with the latter exhibiting the highest increase over time). A decreasing trend was observed for antioxidant activities (i.e., FRAP and ORAC values) moving from digested to faecal fermented samples. These findings highlight that gluten-free flours are able to deliver bioaccessible polyphenols to the colon.


Assuntos
Farinha/análise , Intestino Grosso/microbiologia , Polifenóis/metabolismo , Animais , Bactérias/crescimento & desenvolvimento , Bactérias/isolamento & purificação , Técnicas de Cultura Celular por Lotes , Cromatografia Líquida de Alta Pressão , Culinária , Fezes/microbiologia , Polifenóis/análise , Polifenóis/química , Espectrometria de Massas por Ionização por Electrospray , Suínos
11.
Food Chem ; 298: 124949, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260990

RESUMO

Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were found to have the highest levels of TPC, TAC and amylose content. TAC was not detected in white rice, while purple rice had the highest values. Gelatinization parameters were determined using differential scanning calorimetry. Red rice (Sung Yod) showed the highest gelatinization enthalpy. Non-pigmented rice (Hom Mali) in both purified starch and flour showed the highest starch digestibility, with a total starch digestibility of 76.85% and a digestion rate of 0.25 min-1. In contrast pigmented rice varieties showed lower starch digestibility. These results suggest that pigmented rice varieties are a source of phenolics and anthocyanin and also a possible good source of low digestible starch to develop as functional food products.


Assuntos
Antocianinas/análise , Oryza , Amido/química , Amilose/análise , Varredura Diferencial de Calorimetria , Digestão , Farinha/análise , Humanos , Oryza/química , Oryza/metabolismo , Fenóis/análise , Pigmentação , Amido/farmacocinética , Tailândia
12.
Food Chem ; 298: 124982, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31261014

RESUMO

This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates and lipids than isolated starch. Water absorption and water solubilized indexes of starch exhibited high values that could had originated by the extraction method. The broad peaks found for the X-ray patterns of isolated quinoa starch indicate that amylose and amylopectin are composed by nanocrystals, according to the PDF-4+2019 software. The viscosity of isolated starch had a higher value than flour; therefore, the quinoa starch could be used as a thickener in different formulations with the advantage of keeping a significant presence of minerals which are important to the human health.


Assuntos
Chenopodium quinoa/química , Farinha/análise , Análise de Alimentos/métodos , Amido/química , Amilopectina/química , Amilose/análise , Microscopia Eletrônica de Varredura , Minerais/análise , Sementes/química , Sementes/ultraestrutura , Solubilidade , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/análise , Amido/ultraestrutura , Temperatura Ambiente , Viscosidade , Água/química , Difração de Raios X
13.
Food Chem ; 298: 125085, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260951

RESUMO

Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this work as an alternative ingredient (whole and pulp) in spaghetti formulations. Chemical composition, cooking quality, texture analysis, and microstructure of spaghetti formulations were analyzed. The microstructure results showed that the presence of fiber in the food matrix helped the reduction of the starch granule swelling in the cooking process. Spaghetti made with whole plantain flour exhibited lower rapidly starch fraction, with increased resistant starch fractions. Overall, the whole unripe plantain flour exhibited good potential for gluten-free spaghetti having highest content of fiber and lower starch digestion rates.


Assuntos
Farinha , Plantago/química , Culinária , Dieta Livre de Glúten , Fibras na Dieta/análise , Digestão , Farinha/análise , Análise de Alimentos , Amido/química
14.
Food Chem ; 297: 125000, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253276

RESUMO

Wheat dough has been considered as a complex blend where gluten forms the continuous reticular skeleton and starch granules act as filling particles. The effect of starch on dough behaviors is not clear and the mechanism of starch affecting dough properties needs to be revealed. In this study, the micro-structure and physiochemical properties of starch from six wheat varieties (lines) with different dough properties were investigated, and the rheological properties of wheat dough were determined. Six varieties with significant different starch properties perform various dough behaviors, among which Xinmai 26 with preeminent dough quality has the highest amylose content, B-type starch granule content, short-range ordered degree and starch swelling power but lowest relative crystallinity and gelatinization enthalpy of starch. The findings indicate that starch physicochemical properties also influence the dough behaviors and provide helpful information for demonstrating the effects of starch on dough properties in the protein-starch matrix.


Assuntos
Amido/química , Triticum/metabolismo , Amilose/análise , Farinha/análise , Glutens/química , Reologia , Solubilidade , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/ultraestrutura , Temperatura de Transição
15.
Food Chem ; 297: 124884, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253259

RESUMO

The effect of cropping system (conventional vs. organic) and soil tillage (conventional vs. reduced tillage) on the health potential of durum wheat grain as well as on semolina and pasta quality traits was investigated in a long-term field experiment. Total antioxidant capacity, total arabinoxylans, alkylresorcinols, yellow pigments and total phenolics, which were assessed in kernels, revealed differences between the two cultivation systems only in 2011, whereas in the 2010 rainy season, cropping management did not influence these compounds. Proteins and W index were higher in the conventional system, except for the exceptionally rainy years. In contrast, the quality of cooked spaghetti was comparable in both management systems. Soil tillage differently affected bioactive compounds but had no impact on semolina and pasta quality. Overall, climatic conditions was the major factor affecting the quality of durum wheat. Our results indicate that an organic system does not represent a constraint to obtaining durum wheat grain with healthy potential relative to conventional wheat.


Assuntos
Farinha/análise , Análise de Alimentos/métodos , Triticum/metabolismo , Antioxidantes/análise , Culinária , Análise Discriminante , Glutens/análise , Fenóis/análise , Estações do Ano , Solo/química , Xilanos/análise
16.
Food Chem ; 297: 124902, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253335

RESUMO

The effect of dietary fiber-rich fractions on the texture, thermal, water distribution, and gluten properties of frozen dough during storage was investigated. These fractions could greatly improve retention of the texture properties, which was mainly related to water loss, and changes in freezable water proportion (FW) and gluten secondary structure. Kinetic studies showed that the fractions could change the nucleation type and ice crystal growth rate, with konjac flour significantly decreasing the ice growth rate from 0.0177 to 0.0048. These fractions could decrease FW by 15%-27% and restrict water mobility during storage. Moreover, gluten ß-sheets shifted toward ß-turns, while the ß-sheet values of potato and okara flours showed no significant change during storage. SEM confirmed that okara flour could suppress the deterioration of gluten. Generally, the potato, okara, and konjac flours represent excellent fortification materials that could improve the texture, reduce water mobility, and suppress deterioration of frozen dough during storage.


Assuntos
Pão/análise , Fibras na Dieta/análise , Glutens/química , Água/química , Farinha/análise , Armazenamento de Alimentos , Congelamento , Cinética , Espectroscopia de Ressonância Magnética , Temperatura Ambiente , Triticum/química , Triticum/metabolismo
17.
Food Chem ; 297: 124938, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253272

RESUMO

There was studied dough made from refined white and brown wheat flours of different granulometry by means of mechanical, thermal analysis and rheological testing. Observed results were confronted with textural properties of breads. Obtained data confirmed that fine refined white flour dough had high ability to elongate and accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stress. Observed increase of the complex viscosity associated with the gelatinization was the fastest in coarse dough, where it gained also the highest peak viscosity. The highest water content liberated was found from fine brown flour bread. This triggered lower water availability for hydration of starch granules in the bread during baking process, thus promoting higher moisture loss affecting thus the overall expansion and porosity of the bread matrix. The latter effect was ascribed to the presence of bran particles in brown flour.


Assuntos
Pão/análise , Triticum/metabolismo , Culinária , Farinha/análise , Tamanho da Partícula , Reologia , Temperatura Ambiente , Termogravimetria , Viscosidade
18.
Food Chem ; 295: 110-119, 2019 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-31174739

RESUMO

Amylose (AM) and amylopectin (AP) functionality during bread making was unravelled with a temperature-controlled time domain proton nuclear magnetic resonance (TD 1H NMR) toolbox. Fermented doughs from wheat flour containing starches with atypical AP chain length distribution and/or AM to AP ratio, or supplemented with Bacillus stearothermophilus α-amylase (BStA) were analyzed in situ during baking and cooling. The gelatinization temperature of starch logically depended on AP crystal stability. It was lower when starch contained a higher portion of short AP branches and higher when starch had higher AP content. During cooling, the onset temperature and extent of AM crystallization were positively related to starch AM content. BStA use resulted in slightly weakened starch networks and increased the starch polymers' mobility at the end of baking. That proton distributions evolved in a way corresponding to starch characteristics supports the suggested interpretation of NMR profiles during baking and cooling.


Assuntos
Amilopectina/química , Amilose/química , Farinha/análise , Triticum/metabolismo , Amilases/metabolismo , Pão/análise , Culinária/métodos , Geobacillus stearothermophilus/enzimologia , Espectroscopia de Prótons por Ressonância Magnética , Amido/química , Temperatura Ambiente
19.
Food Chem ; 295: 82-93, 2019 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-31174813

RESUMO

The aim of the study was to investigate the occurrence and formation of peroxygenase catalysed non-volatile oxidised fatty acids (NVOFAs), especially epoxy and hydroxy fatty acids, which potentially provide off-flavours in oat. A method based on extraction of NVOFAs using accelerated solvent extraction and analysis by UHPLC-ELSD/MS was developed. Hydroxy and epoxy fatty acids from oleic and linoleic acids were present as major NVOFAs in non-heat treated (NHT) oat products, and the contents increased markedly during storage. In a controlled storage experiment, NVOFA contents in NHT oat flours increased to 1700-2000 µg/g, whereas in heat-treated samples, only to 200-400 µg/g. Epoxy fatty acids seemed to be the first products that occurred, followed by hydroxy fatty acids and minor NVOFAs. The formation of NVOFAs was related to lipase catalysed lipid hydrolysis and the formation of volatile lipid oxidation products. Inactivation of lipid degrading enzymes is crucial to producing stable oat products.


Assuntos
Avena/metabolismo , Ácidos Graxos/análise , Biocatálise , Cromatografia Líquida de Alta Pressão , Ácidos Graxos/isolamento & purificação , Farinha/análise , Ácidos Linoleicos , Peroxidação de Lipídeos , Espectrometria de Massas , Oxigenases de Função Mista/metabolismo , Extração em Fase Sólida
20.
Plant Foods Hum Nutr ; 74(3): 342-349, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31177359

RESUMO

Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the United States and this may be due in part to the lack of diversity in bean products beyond whole seeds. Products that incorporate beans in new forms, such as flours, offer the potential to increase dry bean utilization. In this study whole dry beans were milled into flour and used to make gluten free fresh pastas. Six bean varieties each from a different market class (white kidney, navy, otebo, cranberry, dark red kidney and black) were made into pasta. Their consumer appeal was compared to fresh wheat pasta and their nutritional value was compared to fresh wheat pasta and whole boiled beans. The dry bean pastas were nutritionally superior to wheat pasta with higher protein, ash, resistant starch and protein digestibility corrected amino acid score (PDCAAS) as well as lower total starch content. While consumers preferred the flavor, texture and appearance of the wheat pasta to the dry bean pasta, 36% of participants said they would definitely or probably purchase the dry bean pastas from the light colored beans. There was some loss of nutritional value of bean pasta vs. whole boiled beans but this can mostly be attributed to the bean pasta being 90% bean. These results suggest that single variety fresh dry bean pastas have commercial potential in the U.S. as healthy gluten free pasta options.


Assuntos
Comportamento do Consumidor , Fibras na Dieta/análise , Farinha/análise , Valor Nutritivo , Phaseolus/química , Humanos , Sementes/química , Amido/análise , Paladar , Triticum/química
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