(Wiley, 2024-10-25) Arroqui Vidaurreta, Cristina; Noriega Domínguez, María José; Ibáñez Moya, Francisco C.; Milagro, Fermín I.; Beriain Apesteguía, María José; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa; Gobierno de Navarra / Nafarroako Gobernua
Starch-rich pulses' flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten-free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein-reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving-cooling) and dual (thermal plus high-hydrostatic pressure) treatments. Both treatments enhance the RS contents, reaching 6.8% in P flour after dual treatment. The techno-functional properties are dependent both on the type of flour and the treatment applied. A loss of water solubility (WS) and an increase in water binding capacity are observed. The WS index and emulsion activity remained unchanged or slightly changed, but emulsion stability decreased significantly. The viscosity of the samples is modified according mainly to the flour type. P flour is more affected by the dual treatment than FB flour, which is evidenced by the greater changes shown in RS, WS, and pasting properties.
