The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

Luhovyy, Bohdan L.; Hamilton, Andrew; Kathirvel, Priya; Mustafaalsaafin, Heba

doi:10.1094/cfw-62-5-0208

Cited by 16 publications

(16 citation statements)

References 32 publications

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“…We reported a similar pattern for navy bean flours in our previous study (Luhovyy et al, 2017). Raw and heattreated lentil flours followed a similar pattern in which flours of larger particle sizes had lower glucose release compared to flours of smaller particle sizes; however, the differences between the grinds were less pronounced with heat-treated flours.…”

Section: Glucose Release In Moist-heat Cooked Lentil Flours Of Varysupporting

confidence: 77%

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

et al. 2019

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Background and objectives: Regular intake of pulses has been shown to offer numerous health benefits, including improved glycemic control. The objective of this study was to investigate the in vitro carbohydrate digestion rate of raw, baked, and moist-heat cooked lentil flours of varying particle sizes: coarse (710-1,190 μm), regular (355-710 μm), fine (180-355 μm), very fine (80-180 μm), and superfine (<80 μm) over 180 min using the Englyst method. Findings: There was an effect of particle size (p < .05), time (p < .05), and a particle size-by-time interaction (p < .05) on glucose release in raw, baked, and moist-heat cooked lentils flours digested in vitro over 180 min. The magnitude of glucose release was lower for the coarse compared to finer grinds (p < .05) in raw, baked, and moist-heat cooked samples and could be attributed to the lower starch damage, lower amounts of available carbohydrates, and higher amounts of resistant starch. Conclusions: The larger particle size of lentil flour is associated with reduced glucose release upon simulated gastrointestinal digestion which was partially retained after baking or moist-heat cooking. Significance and novelty: This is the first study demonstrating that lentil flours varying in their average particle sizes have distinct content of resistant and available carbohydrates that may predict their glycemic properties. K E Y W O R D Sglucose, in vitro digestion, lentil, lentil flour, particle size

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Section: Glucose Release In Moist-heat Cooked Lentil Flours Of Varysupporting

confidence: 77%

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

et al. 2019

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“…Enhanced rates of starch hydrolysis were observed regardless of the degree of cooking, pointing to the importance of cell wall integrity for availability of nutrients contained within the cells. As a result, the authors concluded that “fine milled legume flour will not have the equivalent slow digestion property as cooked whole legumes.” In a recent study, Luhovyy, Hamilton, Kathirvel, and Mustafaalsaafin () conducted in vitro digestion of navy bean that had been ground to different sizes by pin milling. They showed that smaller particle size fractions had faster glucose release rates, an effect that persisted even when the fractions were “baked” as a flour–water paste.…”

Section: Pulse Millingmentioning

confidence: 99%

“…They showed that smaller particle size fractions had faster glucose release rates, an effect that persisted even when the fractions were “baked” as a flour–water paste. It is worth noting that the moisture content employed for baking of the flours was low (approximately 33% flour absorption basis) (Luhovyy et al., ).…”

Section: Pulse Millingmentioning

confidence: 99%

“…As a result, the authors concluded that "fine milled legume flour will not have the equivalent slow digestion property as cooked whole legumes." In a recent study, Luhovyy, Hamilton, Kathirvel, and Mustafaalsaafin (2017) conducted in vitro digestion of navy bean that had been ground to different sizes by pin milling. They showed that smaller particle size fractions had faster glucose release rates, an effect that persisted even when the Pulse flour characteristics .…”

Section: Effect On Other Propertiesmentioning

confidence: 99%

“…fractions were "baked" as a flour-water paste. It is worth noting that the moisture content employed for baking of the flours was low (approximately 33% flour absorption basis) (Luhovyy et al, 2017).…”

Section: Effect On Other Propertiesmentioning

confidence: 99%

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Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Thakur

Scanlon

Tyler

et al. 2019

Comp Rev Food Sci Food Safe

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Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten‐free, snack, pasta, and noodle categories. The processing of pulses into consistent high‐quality ingredients starts with a well‐defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer‐reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.

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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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The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

Cited by 16 publications

References 32 publications

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

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

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

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

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