Document Detail


Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
MedLine Citation:
PMID:  20629880     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using legumes. We have studied the addition of common bean flour on the starch in vitro digestibility. Spaghetti was prepared with semolina and different concentrations of common bean flour (0%, 15%, 30%, and 45%, w/w). Proximate analysis, optimal cooking time, and cooking loss were estimated in crude spaghetti. Total, available, and resistant starches, indigestible fractions, and in vitro starch hydrolysis kinetics were accomplished in cooked spaghetti. Pasta with 30% and 45% of common bean flour showed higher values of protein. Particularly, the lowest cooking time was observed for composite spaghetti with 45% of common bean flour. There was a significant increase in cooking loss when common bean flour in the composite was added. Composite spaghetti samples with increasing common bean flour showed decreasing values of total starch but an important increase in the resistant starch (RS) level and indigestible insoluble fraction values. Plain pasta made with semolina showed the highest enzymatic hydrolysis rate, which decreased when common bean flour was added to the spaghetti. Spaghetti with a higher level of common bean flour was more slowly available, which may have positive implications for human health.
Authors:
Jose-Alberto Gallegos-Infante; Luis Arturo Bello-Perez; Nuria Elizabeth Rocha-Guzman; Ruben Francisco Gonzalez-Laredo; Martha Avila-Ontiveros
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  H151-6     Citation Subset:  IM    
Affiliation:
Inst. Tecnológico de Durango, Dept. de Ings. Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote. Col. Nueva Vizcaya, 34080 Durango, Dgo., México. jinfante@itdposgrado-bioquimica.com.mx
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MeSH Terms
Descriptor/Qualifier:
Analysis of Variance
Cookery
Dietary Carbohydrates / metabolism*
Dietary Proteins / metabolism*
Digestion*
Flour
Food Handling / methods
Food Technology / methods
Food, Formulated
Hydrolysis
Phaseolus*
Plant Extracts / analysis*,  metabolism*
Starch / metabolism*
Chemical
Reg. No./Substance:
0/Dietary Carbohydrates; 0/Dietary Proteins; 0/Plant Extracts; 9005-25-8/Starch

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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