TY - JOUR
T1 - sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours
AU - Chávez-Murillo, Carolina Estefanía
AU - Aceves-Flores, Mónica Samantha
AU - Verástegui-Quevedo, Mariana
AU - de la Rosa-Millán, Julián
N1 - Publisher Copyright:
© 2021 Institute of Food Science and Technology
PY - 2021/7
Y1 - 2021/7
N2 - Recent research has shown that pulse-derived ingredients present a technological alternative to cereals, higher protein and fibre content, and differentiated starch characteristics. In this work, the partial substitution of pulse flours with and without heat moisture treatment (HMT) was evaluated in a biscuit model. The digestion residues at 20 and 120 min that correspond to rapidly, slowly and resistant starch from the Englyst methodology were analysed by DSC, X-Ray and ATR-FTIR. The use of pulse flours in biscuits improved their thermal stability (ΔH = 3.01 and 4.99 J/g for control and Lentil + HMT), preserving a fraction of particularly ling glucans, that influenced the decreasing in the rapidly available starch from 55.26 to 24.11 % (Control and Faba bean + HMT), and enhanced its protein's digestibility from 75.26 to 87.43 % for the same sources. Among pulses, there were similarities regarding their resistance to enzymatic hydrolysis that may help select those with better organoleptic attributes.
AB - Recent research has shown that pulse-derived ingredients present a technological alternative to cereals, higher protein and fibre content, and differentiated starch characteristics. In this work, the partial substitution of pulse flours with and without heat moisture treatment (HMT) was evaluated in a biscuit model. The digestion residues at 20 and 120 min that correspond to rapidly, slowly and resistant starch from the Englyst methodology were analysed by DSC, X-Ray and ATR-FTIR. The use of pulse flours in biscuits improved their thermal stability (ΔH = 3.01 and 4.99 J/g for control and Lentil + HMT), preserving a fraction of particularly ling glucans, that influenced the decreasing in the rapidly available starch from 55.26 to 24.11 % (Control and Faba bean + HMT), and enhanced its protein's digestibility from 75.26 to 87.43 % for the same sources. Among pulses, there were similarities regarding their resistance to enzymatic hydrolysis that may help select those with better organoleptic attributes.
KW - Biscuits
KW - FTIR
KW - heat moisture treatment
KW - in vitro starch digestion
KW - pulses
UR - http://www.scopus.com/inward/record.url?scp=85099642971&partnerID=8YFLogxK
U2 - 10.1111/ijfs.14963
DO - 10.1111/ijfs.14963
M3 - Artículo
AN - SCOPUS:85099642971
SN - 0950-5423
VL - 56
SP - 3388
EP - 3399
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 7
ER -