Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea (Pisum sativum L.) Flour. (11th March 2020)

• Record Type: Journal Article
• Authors: Gonzalez, Manolo; Alvarez‐Ramirez, Jose; Vernon‐Carter, E. Jaime; Reyes, Isabel; Alvarez‐Poblano, Lurdes
• Is Part Of: Stärke. Volume 72:Number 9/10(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-03-11
• Subjects: antioxidant activity -- color -- drying temperature -- green pea flour -- in vitro digestibility; Starch -- Periodicals; 572.566
• DOI: 10.1002/star.201900228
• Languages: English
• ISSNs: 0038-9056

Abstract

Abstract: Green peas ( Pisum sativum, cv. Warindo ) are dehydrated in a channel air flowing (15 m s −1 ) drier at 50, 60, and 70 °C. Dried peas are milled for obtaining flour, and some properties are assessed. Increasing drying temperatures produce a significant greenness reduction (quantified by chroma parameter a ) and on the relative crystallinity (assessed by X‐ray diffraction analysis) from ≈23% at 50 °C to 19% at 70 °C. Contrarily, the in vitro digestibility of both starch and protein increased as drying temperature is higher. The rapidly digestible starch increases from 15.94% at 50 °C to 36.48% at 70 °C, the effect that is linked to the reduction of the relative crystallinity, while protein digestibility increases from 76.26% at 50 °C to 85.87% at 70 °C. The increase of protein digestibility is ascribed to denaturation effects as detected by reduced content of β‐sheet secondary structures detected by FTIR analysis. From the consumer point of view, a higher protein digestibility is deemed as desirable, but the opposite holds true regarding starch digestibility. Thus, this work provides insights about the effect of drying temperature on the digestibility of starch and protein of green pea flour. Abstract : Effects of drying temperature on green pea flour properties are studied. Drying temperature determines starch structure and in vitro digestibility. Protein in vitro digestibility is reduced by increasing drying temperature.