RT Journal Article
T1 Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
A1 Redondo Cuenca, Araceli
A1 Martín Pedrosa, Mercedes
A1 Tenorio Sanz, María Dolores
A1 García Alonso, María Alejandra
A1 Alvarado López, Alejandra N.
AB 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.
PB Wiley
SN 0022-1147
YR 2022
FD 2022-10-31
LK https://hdl.handle.net/20.500.14352/72609
UL https://hdl.handle.net/20.500.14352/72609
LA eng
NO CRUE-CSIC (Acuerdos Transformativos 2022)
DS Docta Complutense
RD 9 abr 2025