Modification of Methods for Determination of Dietary Fiber in Raw and Processed Pulses

Honda, Chiyo; Nanba, Toyohiko; Asaoka, Osamu; Yumoto, Kuniko; Hayashi, Toshio; Ikegami, Sachie; Takai, Yuriko

doi:10.3358/shokueishi.33.46

J. Food Hyg. Soc. Jpn

1992

DOI: 10.3358/shokueishi.33.46

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Modification of Methods for Determination of Dietary Fiber in Raw and Processed Pulses

Chiyo Honda

Toyohiko Nanba

Osamu Asaoka

et al.

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“…In contrast, Adzuki bean, kidney bean, and pea contain mainly starch, and they are utilized for salads, stews, and an (bean paste) products. Starchy pulses also are an excellent source of dietary fiber.1,2) Dietary fiber has been reported to have a protective effect in many adult diseases, such as arteriosclerosis, 3) hypertension, 4 7) large intestine cancer 8,9) and diabetes mellitus.10,11) Based on their structural features, three groups of dietary fibers can be identified: non starch polysaccharides and lignin, partially digestible starch and related chemical compounds, and other partially digestible materials.12 18) The dietary fiber content of starches increases upon heating, 1,2,19,20) a process thought to be due to the formation of resistant starch (RS). There appear to be several types of RS that differ in physico chemical properties.…”

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Physico-chemical Properties and Digestibility of Pulse Starch after Four Different Treatments

Kojima¹,

Shimizu²,

Ohashi³

et al. 2006

J. Appl. Glycosci.

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Soybean and peanut are pulses that are made up mainly of lipids, and most of these are edible oils. These pulses also contain a high level of protein. In contrast, Adzuki bean, kidney bean, and pea contain mainly starch, and they are utilized for salads, stews, and an (bean paste) products. Starchy pulses also are an excellent source of dietary fiber.1,2) Dietary fiber has been reported to have a protective effect in many adult diseases, such as arteriosclerosis, 3) hypertension, 4 7) large intestine cancer 8,9) and diabetes mellitus.10,11) Based on their structural features, three groups of dietary fibers can be identified: non starch polysaccharides and lignin, partially digestible starch and related chemical compounds, and other partially digestible materials.12 18) The dietary fiber content of starches increases upon heating, 1,2,19,20) a process thought to be due to the formation of resistant starch (RS). There appear to be several types of RS that differ in physico chemical properties.21 23) Fuwa et al . 24,25) reported that the RS level changes following heat moisture treatment of starch granules such as those found in high amylose corn starch. RS has been defined as the portion of starch in dietary fiber and related chemicals that is only partially hydrolyzed in the lumen of the small intestine.24 27) Heat moisture treatment of high amylose corn starch prevents its digestion in the small intestine. As a result, it passes into the large intestine where it can be utilized for short chain fatty acid production by enteric microbes. 28,29) Cooking is known to increase the dietary fiber content of dried pulses, but the reason for this has not been determined. In this study, we investigated this change in pulse fiber content by examining starch physico chemical qualities following four different treatments. MATERIALS AND METHODSPlant materials. Adzuki beans (Erimo var.), white kidney bean (tebou var.) and red kidney bean (kintoki var.) were harvested in the Tokachi region in 1997.Preparation of cooked beans. The three kinds of bean were left in water overnight. Each type of soaked bean was boiled in three times the volume of water for 1 h, resulting in the cooked beans. Beans were powdered by mill, after having been freeze dried.Preparation of starch. The protocols were performed essentially as described previously.30,31) The seed coat was removed by passing the ground dry pulse through a screen. Next, five volumes of 0.2% sodium hydroxide were added, and the mixture was agitated for 3 h. The mixture was then centrifuged at 3000 × !for 10 min, and the supernatant removed. This operation was repeated until protein was not detected in the supernatant. The dried precipitate was then washed until the pH was 7.0.Defatting of starch. The protocols were performed Abstract: In these studies, we found that the average starch particle size of Adzuki beans, and tebou var. and kintoki var. kidney beans was approximately 30 40 µm. In addition, these particles were globular with a Ctype crystal structure. Heating enhanced t...

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confidence: 99%

“…12 18) The dietary fiber content of starches increases upon heating, 1,2,19,20) a process thought to be due to the formation of resistant starch (RS). There appear to be several types of RS that differ in physico chemical properties.…”

mentioning

confidence: 99%

Physico-chemical Properties and Digestibility of Pulse Starch after Four Different Treatments

Kojima¹,

Shimizu²,

Ohashi³

et al. 2006

J. Appl. Glycosci.

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Dietary Fiber Quantity and Particle Morphology of An (Bean Paste) Prepared from Starchy Pulses

Kojima¹,

Shimizu²,

Ohba³

2006

J. Appl. Glycosci.

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The relationship between the amount of dietary fiber and particle morphology of an (bean paste) prepared from starchy pulses (Adzuki beans, tebou variety of kidney beans and kintoki variety of kidney beans) was clarified. Dietary fiber content in the three beans decreased with prolonged heating during an preparation. Differences in heating time did not affect the proportions of the general components of the prepared ans and had no effect on the distribution of an particle size. However, it was shown by scanning electron microscopy that many lesions existed on the surfaces of an particles heated for long periods of time. In fact prolonged heating increased the proportion of damaged particles and decreased the proportion of intact particles. There was a direct relationship between the amount of dietary fiber and the proportion of intact an particles. These results indicate that the principal reason why the amount of dietary fiber increased when the starchy pulse was heated was the production of the intact an particles on which the digestive enzymes could not easily act.

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Modification of Methods for Determination of Dietary Fiber in Raw and Processed Pulses

Cited by 2 publications

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Physico-chemical Properties and Digestibility of Pulse Starch after Four Different Treatments

Physico-chemical Properties and Digestibility of Pulse Starch after Four Different Treatments

Dietary Fiber Quantity and Particle Morphology of An (Bean Paste) Prepared from Starchy Pulses

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