Abstract
The role of dietary fibre on the water-holding capacity (WHC), as a functional property of starchy legumes, was investigated. The WHCs of butter beans, broad beans and lentils were found to be in the range 1.35–1.82 g water/g in the raw forms, and in the range 1.81–2.63 g water/g for the cooked forms, with a contribution of 35.9–56.1% by the equivalent fibre-rich fractions (FRFs). Non-starch polysaccharides (NSPs) were found to be in the range 14.1–18.1 and 27.1–38.1 g/ 100g for the three legumes and their FRFs, respectively. Arabinoxylans, which enhance the WHC, were found at levels of 8.6–11.6% concentration in the NSPs of the FRFs.
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Elhardallou, S.B., Walker, A.F. The water-holding capacity of three starchy legumes in the raw, cooked and fibre-rich fraction forms. Plant Food Hum Nutr 44, 171–179 (1993). https://doi.org/10.1007/BF01088382
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DOI: https://doi.org/10.1007/BF01088382