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Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

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Abstract

In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and α-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity. Moreover, inhibition of α-amylase was slightly augmented during processing; this could increase the undigested carbohydrates that reach the colon, modulating the glycemic response. These results point out the suitability of these flours for preparing high-quality foodstuffs intended for a wide spectrum of the population, including hyperglycemic and gluten intolerant individuals.

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Acknowledgments

This work has been supported by projects AGL2011-27884, AGL2014-53445-R, and Network Consolider AGL2014-58205-REDC from Ministerio de Ciencia e Innovación, and ALIBIRD-CM S-2013/ABI-272 from Comunidad de Madrid.

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Authors and Affiliations

  1. Departement des Sciences Alimentaires, Faculté des Science de la Nature et de la Vie, Université Abd Arrahmane Mira, Route Targa Ouzemour, 06000, Bejaïa, Algeria

    Nadia Moussou & Farid Zaidi

  2. IMDEA Alimentación, Antiguo Pabellón Central del Hospital de Cantoblanco (Edificio nº 7), Carretera de Canto Blanco 8, 28049, Madrid, Spain

    Marta Corzo-Martínez

  3. Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    María Luz Sanz

  4. Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC + UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049, Madrid, Spain

    Antonia Montilla & Mar Villamiel

Authors
  1. Nadia Moussou
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  2. Marta Corzo-Martínez
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  3. María Luz Sanz
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  4. Farid Zaidi
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  5. Antonia Montilla
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  6. Mar Villamiel
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Correspondence to Antonia Montilla.

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Moussou, N., Corzo-Martínez, M., Sanz, M.L. et al. Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours. J Food Sci Technol 54, 890–900 (2017). https://doi.org/10.1007/s13197-016-2298-5

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  • DOI: https://doi.org/10.1007/s13197-016-2298-5

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