title: Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours.
abstract: In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and α-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity. Moreover, inhibition of α-amylase was slightly augmented during processing; this could increase the undigested carbohydrates that reach the colon, modulating the glycemic response. These results point out the suitability of these flours for preparing high-quality foodstuffs intended for a wide spectrum of the population, including hyperglycemic and gluten intolerant individuals.
authors.affiliation: Departement des Sciences Alimentaires, Faculté des Science de la Nature et de la Vie, Université Abd Arrahmane Mira, Route Targa Ouzemour, 06000 Bejaïa, Algeria.
authors.forename: Nadia
authors.initials: N
authors.lastname: Moussou
authors.affiliation: IMDEA Alimentación, Antiguo Pabellón Central del Hospital de Cantoblanco (Edificio nº 7), Carretera de Canto Blanco 8, 28049 Madrid, Spain.
authors.forename: Marta
authors.initials: M
authors.lastname: Corzo-Martínez
authors.affiliation: Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: María Luz
authors.initials: ML
authors.lastname: Sanz
authors.affiliation: Departement des Sciences Alimentaires, Faculté des Science de la Nature et de la Vie, Université Abd Arrahmane Mira, Route Targa Ouzemour, 06000 Bejaïa, Algeria.
authors.forename: Farid
authors.initials: F
authors.lastname: Zaidi
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC + UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Antonia
authors.initials: A
authors.lastname: Montilla
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC + UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Mar
authors.initials: M
authors.lastname: Villamiel
keywords: Antioxidant activity; Carbohydrates; Maillard reaction; Proteins; Pulses