  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Starch characterization from lentils (Lens esculenta): Effect of cooking on total sugars, total energy, dietary fiber and starch thermal properties. G. A. YAÑEZ, R. Falcon, and J. M. Barron. Departamento de Investigacion y Posgrado en Alimentos. Universidad de Sonora. Apdo. Postal 1658, Hermosillo, Sonora, Mexico 83000.
The effect of common cooking on the starch fraction of lentils Lens esculenta was studied. Whole flour samples of raw and cooked lentils were analized in total sugars, total dietary fiber (soluble and insoluble) and total energy. The isolated starch fractions from raw and cooked lentils were also analyzed on their thermal characteristics by Scanning Differential Calorimetry (SDC). Boiling cooking reduced the total sugars and total energy in whole lentil flour. Total dietary fiber was reduced by boiling cooking. Starch lentils granules showed different shapes, where amorphous and spherical shapes predominates. Lentils starch granules sizes varied within 2.5-15.0 microns. The lentils starch amylose contens was 54.2%, with low gelatinization temperatures and higher viscocities, when compared to other legume starches. Lentils starch showed certain special characteristics which may explain its functional properties which make it different from other legume starches.
Copyright 2001
The American Association of Cereal Chemists