sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours

• Published in: International journal of food science & technology Vol. 56; no. 7; pp. 3388 - 3399
• Main Authors: Chávez‐Murillo, Carolina Estefanía, Aceves‐Flores, Mónica Samantha, Verástegui‐Quevedo, Mariana, Rosa‐Millán, Julián
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.07.2021
• Subjects: Biscuits; Broad beans; Cereals; Control stability; Digestibility; Digestion; FTIR; Glucans; heat moisture treatment; Heat treatment; in vitro starch digestion; Molecular interactions; Organoleptic properties; Proteins; pulses; Starch; Thermal stability
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14963

Recent research has shown that pulse‐derived ingredients present a technological alternative to cereals, higher protein and fibre content, and differentiated starch characteristics. In this work, the partial substitution of pulse flours with and without heat moisture treatment (HMT) was evaluated in a biscuit model. The digestion residues at 20 and 120 min that correspond to rapidly, slowly and resistant starch from the Englyst methodology were analysed by DSC, X‐Ray and ATR‐FTIR. The use of pulse flours in biscuits improved their thermal stability (ΔH = 3.01 and 4.99 J/g for control and Lentil + HMT), preserving a fraction of particularly ling glucans, that influenced the decreasing in the rapidly available starch from 55.26 to 24.11 % (Control and Faba bean + HMT), and enhanced its protein's digestibility from 75.26 to 87.43 % for the same sources. Among pulses, there were similarities regarding their resistance to enzymatic hydrolysis that may help select those with better organoleptic attributes. Influence of pulse flours on molecular‐related parameters