Vista normal Vista MARC

Chemical and non-nutritional modification of faba bean (Vicia faba) due to the effect of roasting and boiling

Corzo Ríos, L. J [autor/a] | Jiménez Martínez, C [autor/a] | Cid Gallegos, M. S [autor/a] | Cardador Martínez, A [autor/a] | Martínez Herrera, J [autor/a] | Sánchez Chino, Xariss Miryam [autora].
Tipo de material: Artículo en línea Artículo en línea Tipo de contenido: Texto Tipo de medio: Computadora Tipo de portador: Recurso en líneaTema(s): Vicia faba | Legumbres | Contenido de nutrientes | Composición químicaTema(s) en inglés: Vicia faba | Legumes | Nutrient content | Chemical compositionDescriptor(es) geográficos: Tlachichuca (Puebla, México)Nota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso En: International Journal of Gastronomy and Food Science. Volumen 30, 100622 (2022), páginas 1-6. --ISSN: 1878-450XNúmero de sistema: 63121Resumen:
Inglés

Mexico has various Faba bean (Vicia faba) seeds, differentiated by agronomic and chemical properties. The present work evaluates the effect of thermal treatment (roasting and boiling) on chemical and non-nutritional components of three varieties of faba bean (Vicia faba). Three faba bean Mexican varieties were utilized, of late, intermediate, and early maturity, under thermal treatments of roasting (120◦C/10 min) and boiling (120◦C/20 min, 1.0546 kgf/cm²). Results demosntrated that the treatments have different results: while the content of fiber and ashes increases with both methods, the proteins, ether extract, and carbohydrates remained constant with the samples boiled. In contrast, only the concentration of ethereal extract is affected with toasted. Similarly, digestibility increased from 2 to 6% after both treatments. Furthermore, trypsin inhibitors decreased between 79 and 89% in the three varieties with roasting, while in boiling they were eliminated. Phytic acid decreased 40-33% in the HTA and HTP varieties regardless of the thermal treatment; for the HPA variety, it was possible to reduce up to 31% in roasting and 20% in boiling Total and condensed phenolics, vicin and convincin, decreased to 23 and 33% in heat-treated samples, mainly when boiled L-DOPA was only present in two raw species (HPA and HTA), and it was eliminated with both treatments. Thermal treatments improved the biological quality of proteins in faba bean seeds by removing or reducing the concentration of non-nutritional compounds and increasing the digestibility of nutrients.

Recurso en línea: https://doi.org/10.1016/j.ijgfs.2022.100622
Etiquetas de esta biblioteca: No hay etiquetas de esta biblioteca para este título. Ingresar para agregar etiquetas.
Star ratings
    Valoración media: 0.0 (0 votos)
Existencias
Tipo de ítem Biblioteca actual Colección Signatura Estado Fecha de vencimiento Código de barras
Artículos Biblioteca Electrónica
Recursos en línea (RE) 		ECOSUR Recurso digital ECO400000063121

Disponible para usuarios de ECOSUR con su clave de acceso

Mexico has various Faba bean (Vicia faba) seeds, differentiated by agronomic and chemical properties. The present work evaluates the effect of thermal treatment (roasting and boiling) on chemical and non-nutritional components of three varieties of faba bean (Vicia faba). Three faba bean Mexican varieties were utilized, of late, intermediate, and early maturity, under thermal treatments of roasting (120◦C/10 min) and boiling (120◦C/20 min, 1.0546 kgf/cm²). Results demosntrated that the treatments have different results: while the content of fiber and ashes increases with both methods, the proteins, ether extract, and carbohydrates remained constant with the samples boiled. In contrast, only the concentration of ethereal extract is affected with toasted. Similarly, digestibility increased from 2 to 6% after both treatments. Furthermore, trypsin inhibitors decreased between 79 and 89% in the three varieties with roasting, while in boiling they were eliminated. Phytic acid decreased 40-33% in the HTA and HTP varieties regardless of the thermal treatment; for the HPA variety, it was possible to reduce up to 31% in roasting and 20% in boiling Total and condensed phenolics, vicin and convincin, decreased to 23 and 33% in heat-treated samples, mainly when boiled L-DOPA was only present in two raw species (HPA and HTA), and it was eliminated with both treatments. Thermal treatments improved the biological quality of proteins in faba bean seeds by removing or reducing the concentration of non-nutritional compounds and increasing the digestibility of nutrients. eng

Con tecnología Koha