期刊
FOOD CHEMISTRY
卷 166, 期 -, 页码 68-75出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.158
关键词
Beans; Phaseolus vulgaris; Canning; Bioactive compounds; Nutritional profile; Minerals
资金
- Spanish Ministry of Economy and Competitiveness/FEDER [RTA2008-007]
This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two ready to eat Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) compared with raw Almonga beans (0.6 mg 100 mg(-1)). In general, industrial canning significantly increased the protein (>7%) and dietary fibre (>5%) contents of both beans varieties. However, the minerals, total alpha-galactosides and inositol phosphates contents were reduced (>25%) in both canned seeds. The trypsin inhibitors content was almost abolished by canning, and no lectins were found in either of the canned samples. Canned Curruquilla showed a decrease (38%) of their antioxidant activity. These ready to eat beans exhibited adequate nutritive profiles according to the USDA dietary recommendations. Furthermore, they had bioactive components content that are suitable for establishing a healthy lifestyle. (C) 2014 Elsevier Ltd. All rights reserved.
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