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标题：Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans
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作者：Prit Khrisanapant ; Sze Ying Leong ; Biniam Kebede 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1415
DOI：10.3390/foods10061415
出版社：MDPI Publishing
摘要：Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.
关键词：legumes; hydrothermal processing; texture; starch digestion; protein digestion; simulated digestion; kinetic modelling legumes ; hydrothermal processing ; texture ; starch digestion ; protein digestion ; simulated digestion ; kinetic modelling