ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of domestic and industrial cooking methods on the non-starch polysaccharides (NSP) content and in vitro starch digestibility of chick pea (variety “blanco lechoso”) have been studied. Total and soluble NSP increased, as did the slowly digestible starch (SDS), whereas the resistant starch (RS) fraction decreased after cooking, showing higher content in domestic than industrially cooked chick peas. The in vitro starch digestible rate index (SDRI) was similar in the cooked chick peas, as was the rapidly available glucose (RAG). Due to the low values of RAG, chick peas would give a slow post-prandial glycaemic response. Domestic cooked chick peas consumption would increase the intakes of RS in human diet, whereas the industrially cooked chick peas with lower content of RS would result in less flatulence problems.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb04375.x
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