Glucose release from lentil flours digested in vitro: The role of particle size

Kathirvel, Priya; Yamazaki, Yuka; Zhu, Weiping; Luhovyy, Bohdan L.

doi:10.1002/cche.10223

Cited by 12 publications

(13 citation statements)

References 39 publications

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“…These values are higher than those reported for baked navy bean flour by Luhovyy et al. (2017), perhaps due to the higher moisture content in the current study, but they are similar to the values reported by Kathirvel et al., (2019) for baked lentil flours. Since 41% of the starch in the large fraction was from broken cells, if it hydrolyzes to the same extent (72%) as the small fraction it would account for a starch hydrolysis value of 29.5% based on the total starch content.…”

Section: Resultssupporting

confidence: 76%

“…(2019) measured the particle size distribution in commercially milled split yellow pea, whole navy bean, and decorticated red lentil flours, and found that the volume‐weighted mean particle size was ~248 µm in regular flours and ~131 µm in fine flours. Starch digestibility has also been shown to decrease with increasing particle size for baked navy bean flour (Luhovyy et al., 2017) and baked lentil flour (Kathirvel et al., 2019). We are not aware of any study examining the effects of particle size on the digestibility of pulse proteins.…”

Section: Introductionmentioning

confidence: 99%

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Effect of particle size and processing method on starch and protein digestibility of navy bean flour

et al. 2021

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Background and objectives Intact cotyledon cells in pulses are known to limit the access of digestive enzymes and to decrease starch digestibility. The objective of this study was to study the effect of the cells on starch and protein digestibility and raffinose family oligosaccharide (RFO) extraction. The in vitro starch and protein digestion and RFO extraction in 80% ethanol were studied for roasted, baked, and cooked navy bean flour fractions having large (297–500 µm), medium (74–297 µm), and small (<74 µm) particle sizes. Findings The starch digestibility and protein digestibility were highest for the smallest particle size flour. The digestibility was lowest for roasted flours and highest for cooked flours. Intact cotyledon cells did not affect RFO extraction. Conclusions The in vitro protein digestibility increased as the particle size of the navy bean flour decreased for the three fractions that had been roasted, baked, or cooked. Significance and novelty This is the first study showing that navy bean flours with different particle sizes have different in vitro protein digestibility. The effect on nutrient availability should be considered when selecting pulse flours for food applications.

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Section: Resultssupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Effect of particle size and processing method on starch and protein digestibility of navy bean flour

et al. 2021

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“…The protein content of GL and YP flours varied between 24.8%-26.5% and 22.4%-26.2%, respectively. However, there was no particular trend regarding particle size and protein content which is in agreement with the results of Kathirvel et al (2019), who could not observe a trend between protein content and particle size of lentils varying from superfine (<80 µm) to coarse (710-1,190 µm). The starch content ranged from 48% to 57% with higher starch contents observed in break flours in both pulses.…”

Section: Flour Characteristicssupporting

confidence: 90%

“…reported as 9.7% (Setia et al, 2019). However, RDS values increased in lentil flours with decreasing particle size and superfine flours (<80 µm) had 14.2% RDS while very fine flours (80-180 µm) had 8.1% RDS (Kathirvel et al, 2019). Slowly digestible starch results were also found to be similar in all flour types for both GL (8.9%-9.4%) and YP (7.7%-8.5%) flours.…”

Section: In Vitro Starch Digestibilitymentioning

confidence: 78%

“…However, similar to protein content, there was no substantial relationship between particle size and starch content of flours. Nevertheless, Kathirvel et al (2019) reported that higher starch content was observed in superfine lentil flours (<80 µm) as well as the lower starch damage in coarse flours. In GL flours, the lowest starch damage was observed in Ferkar milled flours which had the largest particle size among all flours.…”

Section: Flour Characteristicsmentioning

confidence: 96%

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Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

et al. 2021

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Pulses are rich sources of protein, complex carbohydrates, and dietary fibers and have low-fat content and zero cholesterol (Tiwari & Singh, 2012). Health-promoting effects of pulse consumption on cardiovascular diseases, obesity, and diabetes make consumption of pulses a great alternative to animal products (Ganesan & Xu, 2017). Pulse flours have great potential to be incorporated into bakery products, beverages, extruded products, and other food formulations. Therefore, milling has an important role in producing value-added ingredients from pulses.The particle size effect of lentil, navy bean, and pinto bean flours incorporated with wheat flour on pita bread quality was studied by Borsuk et al. (2012), who reported that 25% coarse flour of navy bean or pinto bean with wheat flour had the highest sensory acceptability. Similarly, the physical and nutritional properties of coarse

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Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions

Fernando

Manthey

2022

Cereal Chem

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Background and Objectives Particle size and shape can influence inherent flour properties and eventually the quality of the finished food product. The objective of this study was to determine the effect of mill type on the physical and flow properties of selected particle size fractions of black bean flour. Findings Particle shape differed with mill type and particle size. Disc mill and stone mill produced flour particles with lower circularity and greater elongation than did hammer mill, cyclone mill, and centrifugal mill. Greater particle elongation with a stone mill and disc mill is attributed to compression/shear size‐reduction forces applied to the particles trapped between the rotating/nonrotating stones or discs. Particle circularity increased with an increased particle size, which was reflected by a strong positive correlation between circularity and particle size (r = .93, n = 5) while elongation value was negatively correlated with average minimum particle size (r = −.90, n = 5). Particle circularity had a negative correlation of r = −.93, n = 30; r = −.81, n = 30; r ≈ −.95, n = 30; r = −.94, n = 30 with L*, angle of repose, angle of slide, and compact bulk density, respectively. Conclusions Mill type and particle size interaction significantly affected the physical and flow properties of selected particle size fractions of black bean flour. The results indicate that the large black bean particles were more circular and compact and less convex and elongated compared with small particles. Significance and Novelty These findings indicate that mill type affects not only particle size but also particle shape, both of which can affect the flow and functional processing properties of black bean flour.

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Glucose release from lentil flours digested in vitro: The role of particle size

Cited by 12 publications

References 39 publications

Effect of particle size and processing method on starch and protein digestibility of navy bean flour

Effect of particle size and processing method on starch and protein digestibility of navy bean flour

Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions

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