Publications by authors named "Stephane Debon"
Article Synopsis
- A study showed that common beans can be hard to cook because they change texture when they age, especially if stored poorly.
- Researchers found that the texture of beans before and after aging was connected and that a mineral called calcium (Ca) builds up in the cell walls of aged beans, making them harder to cook.
- They also learned that a special substance called pectin in the beans interacts with calcium, which gets stronger as the beans age, causing the hard-to-cook problem.
This study investigated the digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified maize starch commonly used in the food industry. Proteins in the wheat cake were hydrolysed more rapidly than those in cakes made with either pea flour or a combination of pea proteins and purified starch. In absolute terms, however, more readily bioaccessible protein was released from these pea cakes (by around 40%).
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