Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking

Lentils have been soaked with and without light to investigate the effect of the light on carbohydrates and soluble vitamins during the soaking process. Soaking significantly decreased the α-galactoside content of lentils (3.2% to 1.2% or 1.0%). Glucose (not present in raw seeds) and fructose increa...

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Detalles Bibliográficos
Autores: Frías, Juana, Prodanov, M., Sierra, Isabel, Vidal-Valverde, Concepción
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:1995
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/241671
Acceso en línea:http://hdl.handle.net/10261/241671
Access Level:acceso abierto
Palabra clave:Lentils
Carbohydrates
Soaking
Light effect
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spelling Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soakingFrías, JuanaProdanov, M.Sierra, IsabelVidal-Valverde, ConcepciónLentilsCarbohydratesSoakingLight effectLentils have been soaked with and without light to investigate the effect of the light on carbohydrates and soluble vitamins during the soaking process. Soaking significantly decreased the α-galactoside content of lentils (3.2% to 1.2% or 1.0%). Glucose (not present in raw seeds) and fructose increased with soaking with light. Raffinose was completely eliminated in presence of light but was still present after soaking in the dark (0.15%). The overall results confirm previous findings, but the soaking process cannot be explained simply as a result of sugars leaching into the soaking media. On the contrary, some metabolic processes must be inferred, and light plays a certain role in the process. The NDF, ADF, cellulose, hemicellulose, and lignin contents were not significantly modified by soaking with or without light. Total and digestible starch significantly increased after soaking (52% to 58% and 45% to 52%, respectively), but an influence of light was not detected. The ratio of digestible starch to total starch improved during soaking, an indication that digestibility could be enhanced after this process. No effect of light during the soaking process has been observed on the vitamin content of processed lentils. Thiamin and niacin decreased significantly with soaking as a result of leaching into the water, but riboflavin increased significantly. Again, this result may imply the onset of metabolic processes during soaking, although no light effect has been observed.This study was supported by the Spanish Comision Interministerial de Ciencia y Tecnologia (CICYT) ALI-91-1092-C02-01.Peer reviewedInternational Association for Food ProtectionComisión Interministerial de Ciencia y Tecnología, CICYT (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120211995info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/241671reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.4315/0362-028X-58.6.692Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2416712026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
title Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
spellingShingle Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
Frías, Juana
Lentils
Carbohydrates
Soaking
Light effect
title_short Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
title_full Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
title_fullStr Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
title_full_unstemmed Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
title_sort Effect of light on carbohydrates and hydrosoluble vitamins of lentils during soaking
dc.creator.none.fl_str_mv Frías, Juana
Prodanov, M.
Sierra, Isabel
Vidal-Valverde, Concepción
author Frías, Juana
author_facet Frías, Juana
Prodanov, M.
Sierra, Isabel
Vidal-Valverde, Concepción
author_role author
author2 Prodanov, M.
Sierra, Isabel
Vidal-Valverde, Concepción
author2_role author
author
author
dc.contributor.none.fl_str_mv Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Lentils
Carbohydrates
Soaking
Light effect
topic Lentils
Carbohydrates
Soaking
Light effect
description Lentils have been soaked with and without light to investigate the effect of the light on carbohydrates and soluble vitamins during the soaking process. Soaking significantly decreased the α-galactoside content of lentils (3.2% to 1.2% or 1.0%). Glucose (not present in raw seeds) and fructose increased with soaking with light. Raffinose was completely eliminated in presence of light but was still present after soaking in the dark (0.15%). The overall results confirm previous findings, but the soaking process cannot be explained simply as a result of sugars leaching into the soaking media. On the contrary, some metabolic processes must be inferred, and light plays a certain role in the process. The NDF, ADF, cellulose, hemicellulose, and lignin contents were not significantly modified by soaking with or without light. Total and digestible starch significantly increased after soaking (52% to 58% and 45% to 52%, respectively), but an influence of light was not detected. The ratio of digestible starch to total starch improved during soaking, an indication that digestibility could be enhanced after this process. No effect of light during the soaking process has been observed on the vitamin content of processed lentils. Thiamin and niacin decreased significantly with soaking as a result of leaching into the water, but riboflavin increased significantly. Again, this result may imply the onset of metabolic processes during soaking, although no light effect has been observed.
publishDate 1995
dc.date.none.fl_str_mv 1995
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/241671
url http://hdl.handle.net/10261/241671
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.4315/0362-028X-58.6.692
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv International Association for Food Protection
publisher.none.fl_str_mv International Association for Food Protection
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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