RESUMEN
Soaking pulses in water is a traditional practice widely used both by many households and by the food industry, and depending on the specific conditions used, can effectively reduce α-galactosides. Monitoring changes in α-galactoside content in pulses under different steeping conditions can provide insights into the degradation mechanisms and help overcome the barrier to consumption caused by digestive problems. In this study, we analyzed the impact of steeping at different temperatures (30, 45, 60, 75, and 90 °C) and at different pH (4.0, 5.0, and 6.0) on α-galactosides content in chickpeas, lentils, and beans. Our results showed that the lower the pH, the faster the α-galactosides were reduced. Moreover, steeping at lower temperatures (30 °C and 45 °C) favored hydrolysis of α-galactosides, whereas steeping at higher temperatures (60, 75, and 90 °C) favored diffusion. Soaking at 45 °C at a pH of 4.0 for 3 h resulted in acceptable levels of α-galactosides (less than 1 g/100 g), i.e. a reduction of up to 65 % in chickpeas, 85 % in lentils, and 52 % in beans.
Asunto(s)
Cicer , Lens (Planta) , Oligosacáridos , Rafinosa , Temperatura , Concentración de Iones de Hidrógeno , Hidrólisis , Rafinosa/química , Rafinosa/análisis , Oligosacáridos/química , Oligosacáridos/análisis , Lens (Planta)/química , Cicer/química , Manipulación de Alimentos/métodos , Galactósidos/química , DifusiónRESUMEN
During germination sensu-stricto in pulses, an increase in the content of thiamine (B1) and folate (B9) vitamins is expected, along with a reduction in α-galactoside levels. The aim of our study was to optimize germination to increase the nutritional quality of lentils and cowpeas. An experimental design was carried out at 12 h and 24 h of imbibition to analyze the effects of temperature, light, and water content on thiamine, folate, and α-galactoside content. Germination increased thiamine content by 152% in lentils, while in cowpeas, the increase was only 10%. Folate content in cowpea increased by 33%, while α-galactoside content decreased by 99% in cowpeas and by 48% in lentils. Germination sensu-stricto can be safely implemented by any food company worldwide as it is simple and involves less sanitary risk than sprouting. This opens up opportunities for enhancing food nutrient content and new ways of processing pulses.