Simulated Digestion of the Pigmented Legumes' (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability.

This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.

Changes in bioavailability of sour cherry ( L.) phenolics and anthocyanins when consumed with dairy food matrices.

In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN).

Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties.

This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinized starch (GE) and the retrograded control starch (RC).

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids.

This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1±0.

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures.

In this study, the effects of Concord grape extract powder (CGEP), high-amylose starch, and their combinations on quality parameters of extruded products were investigated by substituting wheat flour with those ingredients in the formulations. Physical quality parameters such as water absorption, bulk density, diametric expansion and hardness of extrudates were evaluated in addition to thermal properties, pasting properties and resistant starch contents. Average values obtained for 90, 120 and 150 °C extrusion temperatures changed respectively as follows: 0.

Changes in phenolics and antioxidant activity at each step of processing from pomegranate into nectar.

Effect of all processing steps on polyphenols and antioxidant activity was investigated during an industrial scale pasteurized pomegranate nectar production, from which sampling was done at 12 steps of the process. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC), antioxidant activity (TAA) (2,2'-azinobis-3-ethylbenzo-thiazoline-6-sulphonic acid diammonium salt (ABTS), cupric reducing antioxidant capacity (CUPRAC), ferric reducing ability of plasma (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays), phenolic and anthocyanin profiles were analyzed in those samples. TPC, TFC, TTC and TAA were highest in whole pomegranate.