Processing of legumes: resistant starch and dietary fiber contents.

Mahadevamma, S. and Tharanathan, R. N. (2004) Processing of legumes: resistant starch and dietary fiber contents. Journal of Food Quality, 27 (4). pp. 289-303.

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Abstract

Resistant starch (RS) and dietary fibre contents of differently processed Bengal gram (chick pea), black gram, green gram (mung beans) and red gram (pigeon pea) dhals were determined. In traditionally cooked dhals, RS increased 1.6-9x, whereas pressure cooked dhals showed a 2.1-8x increase over that of uncooked dhals. Deep fat frying of a black gram food product resulted in a 3-fold increase in RS. Germination of the whole legumes resulted in only a small increase in RS; but the content of insoluble dietary fibre was higher. Pressure-cooking of red gram dhal in the presence of additives showed considerable variation in the yield recovery of RS. Lactic acid and ascorbic acid, added after cooking, enhanced (>100%) RS; addition of hydrocolloids had only marginal effects, while addition of spice powder before cooking lowered RS, an effect similar to the one observed upon addition of oils/lipids.

Item Type:	Article
Uncontrolled Keywords:	ADDITIVES-; CHICK-PEAS; FIBRE-; LEGUMES-; MUNG-BEANS; PROCESSING-; STARCH-; BENGAL-GRAM; BLACK-GRAM; DHAL-; DIETARY-FIBRE; RESISTANT-STARCH
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jul 2008 10:59
Last Modified:	28 Dec 2011 09:52
URI:	http://ir.cftri.res.in/id/eprint/6346

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