Impact of a dual treatment on resistant starch level and techno-functional properties of pea and faba bean flours

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dc.contributor.authorArroqui Vidaurreta, Cristina
dc.contributor.authorNoriega Domínguez, María José
dc.contributor.authorIbáñez Moya, Francisco C.
dc.contributor.authorMilagro, Fermín I.
dc.contributor.authorBeriain Apesteguía, María José
dc.contributor.authorVirseda Chamorro, Paloma
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.contributor.funderUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernua
dc.date.accessioned2025-02-24T12:10:25Z
dc.date.available2025-02-24T12:10:25Z
dc.date.issued2024-10-25
dc.date.updated2025-02-24T12:03:39Z
dc.description.abstractStarch-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.en
dc.description.sponsorshipThe authors wish to thank Miguel López-Yoldi for determining resistant starch. This work was supported by Navarre Government by the Grant 'Ayudas para la realización de Proyectos Estratégicos de I+D 2021-2024' (ALISSEC project 0011-1411-2021); Public University of Navarre under grant financing Open access publishing.
dc.format.mimetypeapplication/pdfen
dc.identifier.citationArroqui, C., Noriega, M. J., Ibañez, F. C., Milagro, F. I., Beriain, M. J., Virseda, P. (2024). Impact of a dual treatment on resistant starch level and techno-functional properties of pea and faba bean flours. Starch, 1-8. https://doi.org/10.1002/star.202400111.
dc.identifier.doi10.1002/star.202400111
dc.identifier.issn0038-9056
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/53547
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofStarch (2025), vol. 77, núm. 2
dc.relation.projectIDinfo:eu-repo/grantAgreement/Gobierno de Navarra//0011-1411-2021/
dc.relation.publisherversionhttps://doi.org/10.1002/star.202400111
dc.rights©2024 The Author(s). Starch - Stärke published by Wiley-VCH GmbH. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectAutoclavingen
dc.subjectFlouren
dc.subjectHHP treatmenten
dc.subjectNondigestible starchen
dc.subjectPasting propertyen
dc.subjectPulsesen
dc.titleImpact of a dual treatment on resistant starch level and techno-functional properties of pea and faba bean floursen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
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relation.isAuthorOfPublication97c0a404-2eae-4aa5-b5ac-853e9f021c18
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relation.isAuthorOfPublication.latestForDiscovery65fee770-7c59-425a-88e0-01c6a3554b6b

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