Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods
Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods
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DOI：
10.1016/j.jff.2020.103918
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发表时间：
2020-05-01
影响因子：
5.6
通讯作者：
Ellis, Peter R.
中科院分区：
文献类型：
--
作者：
Edwards, Cathrina H.;Ryden, Peter;Ellis, Peter R.
豆类富含蛋白质和膳食纤维，但其长时间的准备可能会成为消费的障碍。我们开发了PulseON（R）-一种新型的预煮细胞粉，可从各种豆类中制备并用作功能性食品配料。从7个不同的脉冲制备的粉末的技术功能特性和淀粉消化率进行了比较，从同一来源的面粉。所有PulseON（R）粉末均由完整的植物细胞组成，具有低淀粉消化率（30分钟内消化80%的淀粉），并且具有比其面粉对应物更高的持水能力和膨胀力。在健康人类受试者中进行的一项血液病研究表明，鹰嘴豆PulseON（R）具有低-中等血液病指数。总的来说，PulseON（R）粉末提供了比普通豆类面粉更好的上级淀粉抗性，并且它们的降血糖特性显示出在功能性食品应用中有益于心脏代谢健康的前景。
Pulses are high in protein and dietary fibre but their long preparation time can be a barrier to consumption. We have developed PulseON(R) - novel pre-cooked cell powders that can be prepared from various legumes and used as functional food ingredients. Techno-functional characteristics and starch digestibility of powders prepared from seven different pulses were compared to flours from the same source. All PulseON(R) powders consisted of intact plant cells with low starch digestibility (80% starch digested within 30 min) and had a higher water holding capacity and swelling power than their flour counterpart. A glycaemic study in healthy human subjects demonstrated that the chickpea PulseON(R) had a low-medium glycaemic index. Overall, PulseON(R) powders provide superior starch resistance to normal pulse flours and their glycaemic properties show promise in functional food applications to benefit cardiometabolic health.