Effect of Industrial Dehydration on the Soluble Carbohydrates and Dietary Fiber Fractions in Legumes

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• 作者：Marí ; a A. Martí ; n-Cabrejas ; Yolanda Aguilera ; Vanesa Bení ; tez ; Esperanza Mollá ; Francisco J. L&oacute ; pez-André ; u ; Rosa M. Esteban
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：October 4, 2006
• 年：2006
• 卷：54
• 期：20
• 页码：7652 - 7657
• 全文大小：56K
• 年卷期：v.54,no.20(October 4, 2006)
• ISSN：1520-5118

文摘

The effects of soaking, cooking, and industrial dehydration treatments on soluble carbohydrates,including raffinose family oligosaccharides (RFOs), and also on total dietary fiber (TDF), insolubledietary fiber (IDF), and soluble (SDF) dietary fiber fractions were studied in legumes (lentil andchickpea). Ciceritol and stachyose were the main mages/gifchars/alpha.gif" BORDER=0>-galactosides for chickpea and lentil, respectively.The processing involved a drastic reduction of soluble carbohydrates of these legumes, 85% in thecase of lentil and 57% in the case of chickpea. The processed legume flours presented low residuallevels of mages/gifchars/alpha.gif" BORDER=0>-galactosides, which are advisable for people with digestive problems. Processing oflegumes involved changes in dietary fiber fractions. A general increase of IDF (27-36%) due to theincrease of glucose and Klason lignin was observed. However, a different behavior of SDF wasexhibited during thermal dehydration, this fraction increasing in the case of chickpea (32%) anddecreasing in the case of lentil (27%). This is probably caused by the different structures andcompositions of the cell wall networks of the legumes.