期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 23, 期 1, 页码 1187-1199出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2020.1792925
关键词
Pea and chickpea; cooking and drying treatment; in vitro and in vivo digestion
资金
- Hefei University Bioengineering Specialty Major [2018hfppzy04]
- Science and Technology Major Project in Anhui Prov [17030701015]
- Provincial Quality Engineering Project of Colleges [2017jyxm1179]
- Education and Training Plan for Bioengineering Outstanding Engineers [2018zygc039]
- Research on Construction Standards of Bioengineering Modular Specialty [2018jyxm]
The glycemic indices (GI) of pea and chickpea are normally lower than 60, which are commonly considered as middle or low GI foods. Different processing conditions would influence proportions of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in the processed pea and chickpea. In general, high-temperature cooking followed by high-temperature drying (HCHD) largely kept total starch (68.58% and 61.99% of dry matter in pea and chickpea, respectively), increased RDS (29.89% and 33.40% of total starch in pea and chickpea, respectively) and RS proportions (25.78% and 17.08% of total starch in pea and chickpea, respectively) while the opposite effect in pea and chickpea was observed. Glycemic response of panelists after consuming HCHD pea or chickpea would cause a faster increase of incremental plasma glucose concentration within 30 min, followed by a rapid decrease to baseline compared with the pea or chickpea processed by low-temperature cooking followed by lowtemperature drying (LCLD). The GI of HCHD pea and chickpea were 59.02 and 49.15, respectively, which were significantly higher than those processed by LCLD (pea: 32.63, chickpea: 31.91). Both in vitro and in vivo digestibility indicated that LCLD was more suitable to process pea and chickpea powder.
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