The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
The impact of dehydration process on antinutrients and protein digestibility of some legume flours
Open accessAbstract
Dehydrated foods are specially designed for patients with mastication or/and deglutition problems. This study has assessed the effects of soaking, cooking and industrial dehydration treatments on antinutrient factors and also on protein digestibility in legume flours (chickpea, lentil and bean). A general decline of phytic acid was observed during dehydration, being the most accentuated in case of lentil (44%), followed by white beans and pink-mottled cream beans. Beans were the legumes that showed the highest levels of enzyme inhibitors and lectins, however processing such as cooking and dehydration significantly reduced (p < 0.05) their levels further to negligible concentrations. The dehydration did not cause further effects than ordinary cooking in reduction of the concentration of polyphenolic compounds of flours. However, a higher increase of in vitro protein digestibility (IVPD) was produced by dehydration in all legumes from 12% to 15%. Thus, dehydrated legume flours could be considered ready-to-use for special meals to specific populations.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Cited by
The effect of cooking on the phytochemical content of vegetables
Palermo, M., Pellegrini, N., & Fogliano, V. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6478 · Cited by 401
Djendoubi Mrad, N., Boudhrioua, N., Kechaou, N., Courtois, F., & Bonazzi, C. (2012) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2011.11.009 · Cited by 259
Pulses for Bread Fortification: A Necessity or a Choice?
Boukid, F., Zannini, E., Carini, E., & Vittadini, E. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.04.007 · Cited by 223
Aguilera, Y., Esteban, R. M., Benítez, V., Mollá, E., & Martín-Cabrejas, M. A. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf902042r · Cited by 201
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Metadata
- Authors
- Martín-Cabrejas, M. A., Aguilera, Y., Pedrosa, M. M., Cuadrado, C., Hernández, T., Díaz, S., & Esteban, R. M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2009-06
- Volume
- 114
- Issue
- 3
- Pages
- 1063-1068
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1976150509
- Cited by
- 189
- References
- 2
- FWCI
- 5.40
- Type
- journal article
- Language
- en
- Open access
- green
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- Martín-Cabrejas, M. A., Aguilera, Y., Pedrosa, M. M., Cuadrado, C., Hernández, T., Díaz, S., & Esteban, R. M. (2009). The impact of dehydration process on antinutrients and protein digestibility of some legume flours. Food Chemistry. https://doi.org/10.1016/j.foodchem.2008.10.070
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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