PMID: 11312771Apr 21, 2001Paper

Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking

Journal of Agricultural and Food Chemistry
E MarconiE Carnovale

Abstract

Microwave cooking of legumes such as chickpeas and common beans was evaluated by assessing the cooking quality (cooking time, firmness, cooking losses, and water uptake) and the physicochemical, nutritional, and microstructural modifications in starch and nonstarch polysaccharides. Compared to conventional cooking, microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans. The solid losses, released in the cooking water, were significantly less after microwave cooking than after conventional cooking (6.5 vs 10.6 g/100 g of dry seed in chickpeas and 4.5 vs 7.5 g/100 g of dry seed in common beans). Both cooking procedures produced a redistribution of the insoluble nonstarch polysaccharides to soluble fraction, although the total nonstarch polysaccharides were not affected. Increases in in vitro starch digestibility were similar after both cooking processes, since the level of resistant starch decreased from 27.2 and 32.5% of total starch in raw chickpeas and beans, respectively, to about 10% in cooked samples and the level of rapidly digestible starch increased from 35.6 and 27.5% to about 80%. SEM studies showed that the cotyledons ma...Continue Reading

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Citations

Oct 30, 2008·Plant Foods for Human Nutrition·Raffaella PerazziniAntonella Canini
Jan 16, 2014·Journal of Food Science and Technology·Hina Vasishtha, Rajendra P Srivastava
Oct 7, 2003·Comparative Biochemistry and Physiology. Part A, Molecular & Integrative Physiology·Richard Wrangham, NancyLou Conklin-Brittain
Dec 25, 2007·Journal of the American Dietetic Association·Mary M MurphyAnne Birkett
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Oct 15, 2013·Journal of the Science of Food and Agriculture·Jennifer A WoodMingan Choct
Sep 17, 2015·Journal of the Science of Food and Agriculture·Senay SimsekMaribel Ovando-Martinez
Sep 8, 2012·Food Chemistry·Małgorzata PiecykElwira Worobiej
Mar 21, 2015·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Zohre HashemiCatherine B Chan
Dec 1, 2017·Journal of Food Science and Technology·Vanshika HandaJaspreet Kaur
Feb 22, 2017·Current Pharmaceutical Design·Montana CamaraMaria Cortes Sanchez-Mata
May 22, 2019·Journal of Food Science·Sahil GuptaShridhar K Sathe
Apr 29, 2004·The Journal of Nutrition·Erin L SymondsRoss N Butler
Jan 8, 2021·Comprehensive Reviews in Food Science and Food Safety·Andrea Pallares PallaresTara Grauwet
Jan 1, 2006·Comprehensive Reviews in Food Science and Food Safety·M G SajilataPushpa R Kulkarni
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Liliana Maribel Perez-PerezCarmen Lizette Del-Toro-Sánchez
Nov 19, 2009·Journal of Agricultural and Food Chemistry·Yolanda AguileraMaría A Martín-Cabrejas
Aug 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Dorine DuijsensTara Grauwet

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