Person:
Tenorio Sanz, María Dolores

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First Name
María Dolores
Last Name
Tenorio Sanz
URI
https://hdl.handle.net/20.500.14352/77641
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Farmacia
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
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UCM identifierScopus Author IDWeb of Science ResearcherIDDialnet ID

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Author: Redondo Cuenca, Araceli × Subject: 612.39 ×

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    Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
    (Journal of Food Science, 2022) Redondo Cuenca, Araceli; Martín Pedrosa, Mercedes; Tenorio Sanz, María Dolores; García Alonso, María Alejandra; Alvarado López, Alejandra N.
    The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.