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Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

AuthorsMoussou, Nadia; Corzo-Martínez, Marta ; Sanz, M. Luz ; Zaidi, Farid; Montilla, Antonia ; Villamiel, Mar
Maillard reaction
Antioxidant activity
Issue Date2017
CitationJournal of Food Science and Technology 54(4): 890-900 (2017)
AbstractIn this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and α-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity. Moreover, inhibition of α-amylase was slightly augmented during processing; this could increase the undigested carbohydrates that reach the colon, modulating the glycemic response. These results point out the suitability of these flours for preparing high-quality foodstuffs intended for a wide spectrum of the population, including hyperglycemic and gluten intolerant individuals.
Publisher version (URL)https://doi.org/10.1007/s13197-016-2298-5
Identifiersdoi: 10.1007/s13197-016-2298-5
e-issn: 0975-8402
issn: 0022-1155
Appears in Collections:(CIAL) Artículos
(IQOG) Artículos
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