In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness

[Display omitted] •Powders with (partial) cellular intactness were incorporated into lentil pasta.•Cellular intactness prevailed upon pasta preparation and digestion.•Cellular intactness significantly decreased rate and extent of in vitro amylolysis.•Cellular intactness slowed proteolysis with limit...

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Bibliographic Details
Published in:Food chemistry 2023-10, Vol.423, p.136303-136303, Article 136303
Main Authors: Duijsens, D., Alfie Castillo, A.I., Verkempinck, S.H.E., Pälchen, K., Hendrickx, M.E., Grauwet, T.
Format: Article
Language:English
Subjects:
Amylolysis
Cooking
Digestion
Flour - analysis
INFOGEST
Lens Plant
Lentil noodles
Microstructure
Minerals
Nutrient bioencapsulation
Nutrients
Powders
Proteolysis
Starch
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Summary:[Display omitted] •Powders with (partial) cellular intactness were incorporated into lentil pasta.•Cellular intactness prevailed upon pasta preparation and digestion.•Cellular intactness significantly decreased rate and extent of in vitro amylolysis.•Cellular intactness slowed proteolysis with limited effect on final digestibility.•Mineral bioaccessibility of lentil pasta was low but affected by formulation. Recently, pulse ingredients with (partial) cellular intactness are put forward as promising innovative food ingredients with slowed macronutrient digestibility. This study compared cooking quality and nutrient (starch, protein, and mineral) digestibility/bioaccessibility of lentil-based pasta prepared from 100% raw-milled flour, and by substituting 30% of the formulation by isolated cotyledon cell powder or whole precooked powder. Formulation had little effect on cooking properties. Both amylolysis and proteolysis were significantly slowed by incorporating cellular ingredients: towards the end of simulated digestion, amylolysis was lowered by 16–25%, while differences in proteolysis became small. Cellular ingredient incorporation slightly decreased Zn and Mg but did not affect Ca and Fe bioaccessibility, overall yielding a low mineral bioaccessibility comparable to cooked whole pulses. To conclude, lentil-based pasta substituted with cellular ingredients showed improved nutritional properties (i.e., high in digestible protein and slowed amylolysis), with perspectives for the development of different innovative foods with targeted nutritional properties.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136303