Effect of Processing on Antinutrient Compounds in Pulses
| Autor: | Tanya Der, Carol Ann Patterson, Julianne Curran |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Chemistry business.industry Organic Chemistry food and beverages Pressure cooking 04 agricultural and veterinary sciences 040401 food science Biotechnology 03 medical and health sciences 0404 agricultural biotechnology Proanthocyanidin Germination Boiling Extrusion Fermentation Food science Micronization business Antinutrient Food Science |
| Zdroj: | Cereal Chemistry Journal. 94:2-10 |
| ISSN: | 0009-0352 |
| Popis: | Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and saponins. Recent research has investigated how innovative processes such as extrusion, microwave heating, micronization, and irradiation affect the antinutrient content. Germination tends to be most effective at reducing phytate levels, regardless of pulse type. Mixed results on the effectiveness of extrusion, microwave heating, and micronization have been reported. More work is needed to understand how processing of consumer-ready foods containing pulse ingredients affects levels of antinutrient compounds. |
| Databáze: | OpenAIRE |
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