دورية أكاديمية
أعرض في EDS

Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.

التفاصيل البيبلوغرافية
العنوان: Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
المؤلفون: Johnston C; Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand. Electronic address: johco206@student.otago.ac.nz., Leong SY; Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand. Electronic address: sze.leong@otago.ac.nz., Teape C; School of Computing, University of Otago, Dunedin 9054, New Zealand. Electronic address: teaca584@student.otago.ac.nz., Liesaputra V; School of Computing, University of Otago, Dunedin 9054, New Zealand. Electronic address: veronica.liesaputra@otago.ac.nz., Oey I; Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand. Electronic address: indrawati.oey@otago.ac.nz.
المصدر: Food chemistry [Food Chem] 2024 Aug 15; Vol. 449, pp. 139321. Date of Electronic Publication: 2024 Apr 09.
نوع المنشور: Journal Article; Evaluation Study
اللغة: English
بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
أسماء مطبوعة: Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
مواضيع طبية MeSH: Vicia faba*/chemistry , Vicia faba*/metabolism , Vicia faba*/growth & development , Germination* , Flour*/analysis , Bread*/analysis , Triticum*/chemistry , Triticum*/metabolism , Triticum*/growth & development , Digestion* , Food Handling*, Seeds/chemistry ; Seeds/metabolism ; Seeds/growth & development ; Starch/metabolism ; Starch/chemistry ; Electricity ; Plant Proteins/metabolism ; Hydrolysis
مستخلص: This study investigated the effect of low-intensity pulsed electric field (PEF) (0.3-0.7 kV/cm) and/or germination (0-72 h, 20 °C) on faba beans prior to flour- and breadmaking. PEF (0.5 and 0.7 kV/cm) had no significant effect on the germination performance of faba bean but had a positive effect on in vitro starch and protein hydrolysis of PEF-treated beans germinated for 72 h. The incorporation of flour from soaked, germinated, PEF-treated, and PEF-treated+germinated faba beans into wheat bread, at 30% mass level, improved the nutritional composition (total starch and protein contents) and protein digestibility but it reduced the specific volume and increased the density, brownness, and hardness of the bread. This finding shows for the first time that PEF-treatment (<0.7 kV/cm) of faba beans followed by germination (72 h) improved in vitro starch and protein hydrolysis of its flour and the protein digestibility at gastric phase of its enriched wheat bread.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
فهرسة مساهمة: Keywords: Germination; High protein bread; Phytic acid; Protein digestibility; Pulsed electric field; faba bean
المشرفين على المادة: 9005-25-8 (Starch)
0 (Plant Proteins)
تواريخ الأحداث: Date Created: 20240414 Date Completed: 20240430 Latest Revision: 20240430
رمز التحديث: 20240430
DOI: 10.1016/j.foodchem.2024.139321
PMID: 38615637
قاعدة البيانات: MEDLINE
الوصف
تدمد:1873-7072
DOI:10.1016/j.foodchem.2024.139321