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Título: | Influence of processing on available carbohydrate content and antinutritional factors of chickpeas |
Autor: | Frías, Juana CSIC ORCID ; Vidal-Valverde, Concepción CSIC ; Sotomayor, Cristina; Díaz-Pollan, Concepción; Urbano, Gloria | Palabras clave: | α-Galactosides Trypsin inhibitor activity Carbohydrates Chickpeas Starch |
Fecha de publicación: | mar-2000 | Editor: | Springer Nature | Citación: | European Food Research and Technology 210(5): 340-345 (2000) | Resumen: | The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content of available carbohydrate (monosaccharides, disaccharides and starch) and antinutritional factors (a-galacto-sides and trypsin inhibitor activity) was studied. Soaking produced a reduction in available carbohydrates (19-20%) and α-galactosides (16-27%), and either did not affect or caused a slight reduction of trypsin inhibitor activity (TIA) in chickpeas. Soaking plus cooking brought about a larger decrease in available carbohydrates (23-24%) and α-galactosides (45-58%), and completely eliminated TIA. Dry heating caused a 24% reduction in available carbohydrates, a 46% decrease in α-galactosides and a 27% decrease in TIA. Overall, cooking the presoaked seeds in water, acidic or basic solution seems to be adequate to obtain a chickpea flour with a large reduction in antinutritional factors (α-galactosides and TIA) and also a high level of available carbohydrate content. | Versión del editor: | http://dx.doi.org/10.1007/s002170050560 | URI: | http://hdl.handle.net/10261/131021 | DOI: | 10.1007/s002170050560 | Identificadores: | issn: 1438-2377 e-issn: 1438-2385 |
Aparece en las colecciones: | (IFI) Artículos |
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