Abstract
The non-starch polysaccharide (NSP) content and the effect of thermal processing on the digestibility of starch in vitro have been studied in two varieties of peas (Citrina and Warindo), which were classified into four commercial sizes according to seed diameter (super-fine, 4.7-7.5 mm ; very-fine, 7.6-8.2 mm ; fine, 8.3-8.8 mm ; middle, 8.9-10.2 mm). The samples used frozen raw peas, frozen cooked peas and canned peas. The NSP content was measured by the Englyst procedure with GLC, and the three main fractions of starch (rapidly digestible starch, RDS ; slowly digestible starch, SDS ; resistant starch, RS) were determined as glucose released after controlled enzymic hydrolysis in vitro. The results showed an increase of total starch and a decrease of total NSP during seed development. Total starch was around 300 g/kg whereas total NSP ranged from 135 to 291 g/kg. Thermal processing caused a redistribution of the insoluble and soluble components of NSP, with cooking increasing the solubility. The overall digestibility of starch was increased in processed peas, super-fine and very-fine pea sizes showing a higher starch digestibility rate index than frozen raw peas. This increase was reflected in an increase in the RDS fraction and a decrease in both SDS and RS.
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Claims 10
Claim · model-written summary
Total starch increased during seed development of peas.
- Taxon
- peas
Lathyrus oleraceuse0 - Material
- Citrina and Warindoe0
- Organ / stage
- seed developmente1
- Outcome
- total starche1
- Direction
- increasee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“two varieties of peas (Citrina and Warindo)”
e1“The results showed an increase of total starch and a decrease of total NSP during seed development”
Claim · model-written summary
Total NSP decreased during seed development of peas.
- Taxon
- peasLathyrus oleraceuse0
- Material
- Citrina and Warindoe0
- Organ / stage
- seed developmente1
- Outcome
- total NSPe1
- Direction
- decreasee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“two varieties of peas (Citrina and Warindo)”
e1“The results showed an increase of total starch and a decrease of total NSP during seed development”
Claim · model-written summary
Total starch in peas was around 300 g/kg.
- Taxon
- peasLathyrus oleraceuse0
- Material
- Citrina and Warindoe0
- Outcome
- Total starche2
- Value
- around 300 g/kge2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“two varieties of peas (Citrina and Warindo)”
e2“Total starch was around 300 g/kg”
Claim · model-written summary
Total NSP in peas ranged from 135 to 291 g/kg.
- Taxon
- peasLathyrus oleraceuse0
- Material
- Citrina and Warindoe0
- Outcome
- total NSPe3
- Value
- 135 to 291 g/kge3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“two varieties of peas (Citrina and Warindo)”
e3“total NSP ranged from 135 to 291 g/kg”
Claim · model-written summary
Thermal processing redistributed the insoluble and soluble components of NSP in peas.
- Taxon
- peasLathyrus oleraceuse0
- Material
- Citrina and Warindoe0
- Treatment
- Thermal processinge4
- Outcome
- redistribution of the insoluble and soluble components of NSPe4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“two varieties of peas (Citrina and Warindo)”
e4“Thermal processing caused a redistribution of the insoluble and soluble components of NSP”
Claim · model-written summary
Cooking increased the solubility of NSP in peas.
- Taxon
- peasLathyrus oleraceuse0
- Material
- Citrina and Warindoe0
- Treatment
- cookinge5
- Outcome
- solubilitye5
- Direction
- increasinge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“two varieties of peas (Citrina and Warindo)”
e5“with cooking increasing the solubility”
Claim · model-written summary
Overall starch digestibility increased in processed peas.
- Taxon
- peasLathyrus oleraceuse6
- Treatment
- processede6
- Outcome
- overall digestibility of starche6
- Direction
- increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The overall digestibility of starch was increased in processed peas”
Claim · model-written summary
Super-fine and very-fine pea sizes had a higher starch digestibility rate index than frozen raw peas.
- Taxon
- peasLathyrus oleraceuse7
- Material
- super-fine and very-fine pea sizese7
- Outcome
- starch digestibility rate indexe7
- Direction
- highere7
- Comparator
- frozen raw pease7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“super-fine and very-fine pea sizes showing a higher starch digestibility rate index than frozen raw peas”
Claim · model-written summary
The processing-related increase in starch digestibility was reflected in an increase in the RDS fraction.
- Taxon
- peasLathyrus oleraceuse6
- Treatment
- processede6
- Outcome
- RDS fractione2
- Direction
- increasee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The overall digestibility of starch was increased in processed peas”
e2“This increase was reflected in an increase in the RDS fraction”
Claim · model-written summary
The processing-related increase in starch digestibility was accompanied by a decrease in SDS and RS.
- Taxon
- peasLathyrus oleraceuse6
- Treatment
- processede6
- Outcome
- SDS and RSe3
- Direction
- decreasee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“The overall digestibility of starch was increased in processed peas”
e3“a decrease in both SDS and RS”