Non-Starch Polysaccharides and in Vitro Starch Digestibility of Raw and Cooked Chick Peas
| Autor: | José L. Casas, M. J. Periago, Gaspar Ros |
|---|---|
| Rok vydání: | 1997 |
| Předmět: |
chemistry.chemical_classification
animal structures food.ingredient Starch Non starch polysaccharides Cooking methods food and beverages Biology Polysaccharide In vitro chemistry.chemical_compound food chemistry embryonic structures medicine Food science medicine.symptom Resistant starch Flatulence Food Science Digestible starch |
| Zdroj: | Journal of Food Science. 62:93-96 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.1997.tb04375.x |
| Popis: | The effects of domestic and industrial cooking methods on the nonstarch polysaccharides (NSP) content and in vitro starch digestibility of chick pea (variety ‘‘blanco lechoso’’) have been studied. Total and soluble NSP increased, as did the slowly digestible starch (SDS), whereas the resistant starch (RS) fraction decreased after cooking, showing higher content in domestic than industrially cooked chick peas. The in vitro starch digestible rate index (SDRI) was similar in the cooked chick peas, as was the rapidly available glucose (RAG). Due to the low values of RAG, chick peas would give a slow post-prandial glycaemic response. Domestic cooked chick peas consumption would increase the intakes of RS in human diet, whereas the industrially cooked chick peas with lower content of RS would result in less flatulence problems. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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