Role of pulses in nutraceuticals

Carbonaro, Marina

doi:10.1016/b978-0-12-382018-1.00014-9

Cited by 15 publications

(24 citation statements)

References 114 publications

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“…As well as being a rich source of fibre and protein, pulses have been reported to contain a variety of polyphenolic compounds, particularly phenolic acids, flavonoids and proanthocyanidins (Carbonaro, ). Such compounds have demonstrated the potential to play a protective role in human health through their antioxidant, antiradical and anti‐inflammatory properties (Wang et al ., ; Šibul et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Millar¹,

Barry‐Ryan²,

Burke³

et al. 2017

Int J of Food Sci Tech

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SummaryPulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically-leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison to 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13g/100g DM and 38.8 mgAAE/100g DM respectively). Yellow-pea crackers had the highest fibre content (12g/100g DM). Physical dimensions and colour attributes were significantly affected by pulse flour substitution. Yellow-pea and broad-bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers.

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Section: Resultsmentioning

confidence: 99%

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Millar¹,

Barry‐Ryan²,

Burke³

et al. 2017

Int J of Food Sci Tech

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“…The consequence of interaction between legume proteins and polyphenols on polyphenol bioavailability has been studied in model systems, suggesting an adverse effect of the binding on polyphenol (tannic acid, catechin) absorption and no effect on protein digestibility (Carbonaro, 2011).…”

Section: Protein-polyphenol Interactionmentioning

confidence: 99%

“…These properties resemble those previously ascribed to peptides isolated from milk and dairy products, as well as to those from other animal -fish, meat, egg foods. Peptides of different sizes and even intact plant proteins, especially those from protein-rich seeds, such as legumes, have been shown to exert various beneficial effects in humans, notably in bone and cardiovascular health, inflammation, cancer prevention, weight control, insulin sensitivity, immune cell activity, and mineral absorption (Carbonaro, 2011;Jahan-Mihan, Luhovyy, Khoury, & Anderson, 2011;Rebello, Greenway, & Finley, 2014;Senechal & Kussmann, 2011). Several proteins and peptides from legume seeds can now be included into the category of "nutraceuticals" (or "functional components").…”

Section: Introductionmentioning

confidence: 98%

Structural aspects of legume proteins and nutraceutical properties

Carbonaro

Maselli

Nucara

2015

Food Research International

Self Cite

163

120

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“…Even then, all VMF‐WF biscuits samples had high TPC when compared with control biscuits. Because pulses are known to be a valuable source of fiber, mineral, and protein, they are reported to carry a wide range of polyphenolic compounds (Carbonaro, 2011). Mainly phenolic acids, flavonoids, and proanthocyanidins were found to be present (Carbonaro, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…Because pulses are known to be a valuable source of fiber, mineral, and protein, they are reported to carry a wide range of polyphenolic compounds (Carbonaro, 2011). Mainly phenolic acids, flavonoids, and proanthocyanidins were found to be present (Carbonaro, 2011). Earlier studies on various legumes extract reported TPC as 14.3, 12.1, and 10.8 mg GAE/g in horse gram, cowpea, and chickpea flour, respectively (Sreerama, Sashikala, & Pratape, 2012).…”

Section: Resultsmentioning

confidence: 99%

Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

Saeed

Ali

et al. 2020

Legume Science

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In the present study, an effort was made to incorporate Vigna mungo flour (VMF) as a fat mimetic for the development of functional biscuits. Rheological properties of dough, pasting profile, total phenolic content (TPC) and total flavonoid content (TFC), antioxidant activities (1, 1‐diphenyl‐2‐picrylhydrazyl [DPPH] inhibition and ferric reducing antioxidant power [FRAP]), shelf life, and nutritional and sensory properties of the samples were analyzed. An increase in DPPH inhibition, FRAP, TPC, and TFC was observed with increase in the concentration of VMF in wheat flour (WF). The addition of VMF resulted in increased water absorption (58.71–72.40%) and dough stability time (6.30–13.11 min). Set back viscosities (479–81 torque) decreased significantly (P ≤ 0.05), whereas break down viscosities (378–447 torque) increased. The baking process decreased the IC50 values of DPPH inhibition (255.40–169.21 mg/ml) and FRAP (114.45–34.12 mg/ml), although TPC and TFC decreased. The study of shelf life for 2 months revealed no significant difference (P ≤ 0.05) in antioxidant, phenolics, and flavonoids contents of VMF‐WF biscuits. Furthermore, the antioxidants, TFC, and TPC compounds were undetected in control throughout the storage period. The increase in both peroxide value (3.9 mEqO2/kg of fat) and free fatty acid (0.87%) was significantly lower (P ≤ 0.05) than that of the control biscuits during storage but were in an acceptable range. It correlates to the enhanced activity of natural antioxidants as TPC and TFC in VMF‐WF biscuits, which are responsible for the decrease in the rate of oxidation. Nutritional data of VMF‐WF biscuits revealed that protein (11.20–15.85%), crude fiber (0.21–2.01%), and ash content (0.53–4.01%) significantly increased (P ≤ 0.05) and calories (497–430 kcal/100 g) reduced because of the addition of fat mimetic. Biscuits prepared with VMF 15% demonstrated superior quality as compared with control. In conclusion, it could be suggested that the addition of VMF as a fat mimetic in biscuits may increase antioxidant and polyphenolic contents with enhanced storage stability. The reduced calories, increased protein, fiber, mineral contents, and enhanced antioxidant activity considerably increase the nutritional status of the biscuits.

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Role of pulses in nutraceuticals

Cited by 15 publications

References 114 publications

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Structural aspects of legume proteins and nutraceutical properties

Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

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