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

In 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.

Bibliographic Details

Main Authors:	Moussou, Nadia, Corzo-Martínez, Marta, Sanz, M. Luz, Zaidi, Farid, Montilla, Antonia, Villamiel, Mar
Other Authors:	Comunidad de Madrid
Format:	artículo biblioteca
Published:	Springer 2017
Subjects:	Carbohydrates, Maillard reaction, Antioxidant activity, Pulses, Proteins,
Online Access:	http://hdl.handle.net/10261/150583 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818
Tags:	Add Tag No Tags, Be the first to tag this record!