Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

Abstract

Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were assessed for changes in water-soluble carbohydrates including raffinose family oligosaccharides (RFOs) due to boiling, sterilization, and storage of the sterilized product. About 100 g fresh weight of edible portion of fresh bean seeds contained 2449.3-3182.6 mg total soluble sugars, of which RFOs comprised 44-49%. The highest amounts of these compounds were found in the seeds of the cultivars Laponia and Mona. The dominant oligosaccharide was stachyose. Boiling fresh seeds to consumption consistency reduced total soluble sugars and RFOs: average values were 57% and 55%, respectively. Sterilization in cans resulted in 65% reductions of both total soluble sugars and RFOs. In general, there were no changes in the content of soluble sugars in canned and sterilized products stored for 12 months.

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

“…Considering the data of raw materials, the highest value of total soluble carbohydrates was found in chickpeas (164.1 mg/g DM) and the lowest in lentils (101.3 mg/g DM). Total monosaccharides (fructose, glucose and galactose) were up to 10 % of total soluble sugars, similarly to the data reported earlier (Slupski and Gebczynski 2014). Quantitatively, the most abundant was sucrose that occurred between 18.9 and 42.7 mg/g DM, and was the main carbohydrate in peas.…”

Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties

“…58 Other oligosaccharides in kidney beans, mainly the raffinose family of oligosaccharides (RFOs), were also significantly reduced under boiling and sterilization. 59 Significantly, for some kidney bean varieties, these prebiotic carbohydrates including RS and RFOs may further be lowered after cooling and reheating. 60 Therefore, it is of critical importance to understand the alteration in the different types of carbohydrates during processing in kidney beans.…”

Effect of Domestic Processing and Crude Extract of α-Galactosidase on Oligosaccharide Content of Red Gram (Cajanus cajan L.) Seeds

“…Sterilization resulted in 65% reduction of both total soluble sugars and raffinose family oligosaccharides. 21 In a similar study raw chick pea was evaluated for changes in functional carbohydrates under cooking, soaking, and dehydration processes. Among these methods dehydration significantly increased raffinose family oligosaccharides by 43%.…”