Development and characterisation of a novel leguminous ingredient and assessment of its suitability for use in functional food products

新型豆类成分的开发和表征以及其在功能性食品中的适用性评估

• 批准号: BB/M021076/1
• 负责人: Peter Ellis
• 金额: $ 20.72万
• 依托单位: King's College London
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FM021076%2F1
• 关键词: Development; characterisation; novel; leguminous; ingredient

Pulses are an affordable source of starch, protein and fibre and have slow-release properties of potential benefit to glycaemic control and lower-bowel health, but are underutilised in the UK. With the increasing prevalence of cardiometabolic diseases, there is an emerging market for functional food; however, few products exist which exploit the naturally beneficial properties of pulses. This project builds on new research showing that a novel method of processing pulses results in a versatile food ingredient with enhanced nutritional properties. The focus of this project is to develop a pilot-scale process for the industrial manufacture of this unique ingredient, and subsequently evaluating the feasibility and capacity to incorporate this ingredient into a range of food products. Ultimately, this project could lead to the development of a new generation of functional foods, suitable for the general public, but specifically designed to deliver slow-release energy and prebiotic effects.

豆类是一种经济实惠的淀粉、蛋白质和纤维来源，具有缓释特性，对血糖控制和肠道健康有潜在益处，但在英国并未得到充分利用。随着心脏代谢疾病的日益流行，功能性食品出现了一个新兴市场；然而，很少有产品能够利用豆类的天然有益特性。该项目建立在新研究的基础上，该研究表明，一种加工豆类的新方法可以产生具有增强营养特性的多功能食品成分。该项目的重点是开发一种用于工业制造这种独特成分的中试工艺，并随后评估将该成分纳入一系列食品的可行性和能力。最终，该项目可能会导致新一代功能性食品的开发，该食品适合大众，但专门设计用于提供缓慢释放的能量和益生元作用。

项目成果

a-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions.

水热处理和不同干燥、冷却和储存条件后，α-淀粉酶对鹰嘴豆粉中淀粉的作用。

• DOI: http://dx.10.1016/j.carbpol.2021.117738
• 发表时间: 2021
• 期刊: Carbohydrate polymers
• 影响因子: 11.2
• 作者: Edwards CH

Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods

PulseON® 的化学、物理和血糖特性：一种用于功能性食品设计的新型豆类细胞粉成分

• DOI: http://dx.10.1016/j.jff.2020.103918
• 发表时间: 2020
• 期刊: Journal of Functional Foods
• 影响因子: 5.6
• 作者: Edwards C

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism.

重新评估膳食纤维的机制及其对宏量营养素生物可利用性、消化和餐后代谢的影响。

• DOI: http://dx.10.1017/s0007114516002610
• 发表时间: 2016
• 期刊: The British journal of nutrition
• 作者: Grundy MM

Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

在咸味饼干中加入一种新型豆科成分会降低其淀粉消化率：对降低谷物产品血糖指数的影响

• DOI: http://dx.10.1016/j.fochx.2020.100078
• 发表时间: 2020
• 期刊: X
• 作者: Delamare G