The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation

Cátia Saldanha do Carmo; Pia Silventoinen-Veijalainen; Hanne Zobel; Ulla Holopainen-Mantila; Stefan Sahlstrøm; Svein Halvor Knutsen

doi:10.1016/j.lwt.2022.113509

The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation

Cátia Saldanha do Carmo^*, Pia Silventoinen-Veijalainen, Hanne Zobel, Ulla Holopainen-Mantila, Stefan Sahlstrøm, Svein Halvor Knutsen

^*Corresponding author for this work

BA5309 Grain processing technologies

Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research

Research output: Contribution to journal › Article › Scientific › peer-review

18 Citations (Scopus)

Abstract

The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions from yellow peas and faba beans was elucidated. For peas, low molecular weight carbohydrates markedly increased during air classification in the fine fraction whereas for faba beans this tendency was less pronounced. Sucrose and raffinose series oligosaccharides were higher in the coarse and fine fractions, respectively, independently on dehulling pre-treatment. A large part of the insoluble non-starch polysaccharides (NSP) was removed by dehulling and mostly assigned to cellulose. Dehulled faba beans and peas contained similar amount of total and soluble NSP, of which the latter were assigned to pectin and arabinogalactan. In general, dehulling increased the amounts of soluble NSP. Dehulling enriched phytic acid in remaining seeds and it was further enriched with protein in fine fractions. Regarding the aimed product e.g., fine fraction, dehulling gives a slight reduction of non-digestible oligosaccharides and phytic acid in peas but not in faba beans.

Original language	English
Article number	113509
Journal	LWT - Food Science and Technology
Volume	163
DOIs	https://doi.org/10.1016/j.lwt.2022.113509
Publication status	Published - 15 Jun 2022
MoE publication type	A1 Journal article-refereed

Funding

This study was financially supported by the Research Council of Norway , through the projects FoodProFuture “Innovative and Sustainable Exploitation of Plant Proteins in Future Foods” Nr 267858 and GreenPlantFood “Green technology for plant-based food” Nr 319049. We thank the Norwegian Fund for Research Fees for Agricultural Products (FFL) for supporting the study through the project SusHealth Nr 314599. Furthermore, the authors are thankful to Doctor Anne Kjersti Uhlen (NMBU) for supplying the peas and faba beans used in this study.

Keywords

Air classification
Carbohydrate constituents
Dehulling
Faba beans
Yellow peas

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title = "The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation",

abstract = "The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions from yellow peas and faba beans was elucidated. For peas, low molecular weight carbohydrates markedly increased during air classification in the fine fraction whereas for faba beans this tendency was less pronounced. Sucrose and raffinose series oligosaccharides were higher in the coarse and fine fractions, respectively, independently on dehulling pre-treatment. A large part of the insoluble non-starch polysaccharides (NSP) was removed by dehulling and mostly assigned to cellulose. Dehulled faba beans and peas contained similar amount of total and soluble NSP, of which the latter were assigned to pectin and arabinogalactan. In general, dehulling increased the amounts of soluble NSP. Dehulling enriched phytic acid in remaining seeds and it was further enriched with protein in fine fractions. Regarding the aimed product e.g., fine fraction, dehulling gives a slight reduction of non-digestible oligosaccharides and phytic acid in peas but not in faba beans.",

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author = "{Saldanha do Carmo}, C{\'a}tia and Pia Silventoinen-Veijalainen and Hanne Zobel and Ulla Holopainen-Mantila and Stefan Sahlstr{\o}m and Knutsen, {Svein Halvor}",

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AU - Saldanha do Carmo, Cátia

AU - Silventoinen-Veijalainen, Pia

AU - Zobel, Hanne

AU - Holopainen-Mantila, Ulla

AU - Sahlstrøm, Stefan

AU - Knutsen, Svein Halvor

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N2 - The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions from yellow peas and faba beans was elucidated. For peas, low molecular weight carbohydrates markedly increased during air classification in the fine fraction whereas for faba beans this tendency was less pronounced. Sucrose and raffinose series oligosaccharides were higher in the coarse and fine fractions, respectively, independently on dehulling pre-treatment. A large part of the insoluble non-starch polysaccharides (NSP) was removed by dehulling and mostly assigned to cellulose. Dehulled faba beans and peas contained similar amount of total and soluble NSP, of which the latter were assigned to pectin and arabinogalactan. In general, dehulling increased the amounts of soluble NSP. Dehulling enriched phytic acid in remaining seeds and it was further enriched with protein in fine fractions. Regarding the aimed product e.g., fine fraction, dehulling gives a slight reduction of non-digestible oligosaccharides and phytic acid in peas but not in faba beans.

AB - The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions from yellow peas and faba beans was elucidated. For peas, low molecular weight carbohydrates markedly increased during air classification in the fine fraction whereas for faba beans this tendency was less pronounced. Sucrose and raffinose series oligosaccharides were higher in the coarse and fine fractions, respectively, independently on dehulling pre-treatment. A large part of the insoluble non-starch polysaccharides (NSP) was removed by dehulling and mostly assigned to cellulose. Dehulled faba beans and peas contained similar amount of total and soluble NSP, of which the latter were assigned to pectin and arabinogalactan. In general, dehulling increased the amounts of soluble NSP. Dehulling enriched phytic acid in remaining seeds and it was further enriched with protein in fine fractions. Regarding the aimed product e.g., fine fraction, dehulling gives a slight reduction of non-digestible oligosaccharides and phytic acid in peas but not in faba beans.

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The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation

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Keywords

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