지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.16 No.4
- 발행연도
- 2011.12
- 수록면
- 339 - 347 (9page)
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초록· 키워드
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Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6～12), and long branch chains (DP≥37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (36)
참고문헌 신청
Tiwari BK / 2011 / Pulse Foods: Processing, quality and nutraceutical applications / Academic Press :1~9
Tharanathan RN / 2003 / Grain legumes- a boon to human nutrition / Trends in Food Sci Technol 14:507~518
Singh U / 1981 / Relationship between nonprotein nitrogen and total nitrogen in chickpea (Cicer arietinum) L. seed / J Agric Food Chem 29:423~424
Kaur M / 2005 / Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars / Food Chem 91:403~411
Singh K / 1991 / Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum) L / J Sci Food Agric 55:37~46
Tharanathan RN / 2003 / Grain legumes- a boon to human nutrition / Trends in Food Sci Technol 14:507~518
Singh U / 1981 / Relationship between nonprotein nitrogen and total nitrogen in chickpea (Cicer arietinum) L. seed / J Agric Food Chem 29:423~424
Kaur M / 2005 / Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars / Food Chem 91:403~411
Singh K / 1991 / Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum) L / J Sci Food Agric 55:37~46
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UCI(KEPA) : I410-ECN-0101-2013-511-001347356