Scholarlink

<p>This study has been carried out to investigate the effect of different heat treatments on in vitro digestive properties, starch composition, estimated glycemic index (eGI), bioactive substance contents, and antioxidant capacities of adzuki bean (<i>Vigna angularis</i>) flours. The five different processing methods included raw (RAW), boil (BCR), roller drying (RCR), flaked flour (FPR), and heat moisture treatment [HMT; contains the medium-temperature (115&#xa0;°C)- and high-temperature (121&#xa0;°C)- high-pressure (MHR and HHR)] treatment groups. This study showed that adzuki bean flour with heat treatments effectively reduced its GI, specifically, BCR was 50.48, and HHR was 54.83. However, the MHR group (56.53) showed a middle GI, whereas the FPR (70.54) and RCR (74.93) groups were characterized by gelatinization and classified as high GI foods. In addition, different processing treatments influenced the starch pasting characteristics of adzuki bean flour and disrupted the structural integrity of starch granules, thereby altering the composition and thermal properties of starch. The bioactive compounds [including total polyphenol content (TPC), total flavonoid content (TFC), and anthocyanin] in adzuki bean flour significantly increased, enhancing antioxidant properties. Therefore, this study demonstrated that thermal treatment significantly enhances the functional properties of adzuki bean flour, thus laying the foundation for its potential application in the development of low-GI food products.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour

  • 期刊论文

  • 发表日期：

    2025年7月22日

查看全文
  • Ping-Hsiu Huang,
  • Teng-Yun Chang,
  • Shin-Yu Chen,
  • Ming-Kuei Shih,
  • Jhih-Ying Ciou,
  • Min-Hung Chen,
  • Wen-Chang Chang,
  • Chih-Yao Hou

摘要

This study has been carried out to investigate the effect of different heat treatments on in vitro digestive properties, starch composition, estimated glycemic index (eGI), bioactive substance contents, and antioxidant capacities of adzuki bean (Vigna angularis) flours. The five different processing methods included raw (RAW), boil (BCR), roller drying (RCR), flaked flour (FPR), and heat moisture treatment [HMT; contains the medium-temperature (115 °C)- and high-temperature (121 °C)- high-pressure (MHR and HHR)] treatment groups. This study showed that adzuki bean flour with heat treatments effectively reduced its GI, specifically, BCR was 50.48, and HHR was 54.83. However, the MHR group (56.53) showed a middle GI, whereas the FPR (70.54) and RCR (74.93) groups were characterized by gelatinization and classified as high GI foods. In addition, different processing treatments influenced the starch pasting characteristics of adzuki bean flour and disrupted the structural integrity of starch granules, thereby altering the composition and thermal properties of starch. The bioactive compounds [including total polyphenol content (TPC), total flavonoid content (TFC), and anthocyanin] in adzuki bean flour significantly increased, enhancing antioxidant properties. Therefore, this study demonstrated that thermal treatment significantly enhances the functional properties of adzuki bean flour, thus laying the foundation for its potential application in the development of low-GI food products.