The Preripening Treatment Process Of Pulse And Its Effect On In Vitro Digestion Performance

With the accelerated pace of life in modern society,people’s demand for quick-cooked food is also increasing.The nutritional value and physiological function of pulses have been recognized by people,but their seeds need to be prepared for a long time before eating.In this paper,we chose mung bean,light speckled kidney bean,black kidney bean,white cowpea and lentil as raw materials.Atmospheric steam,high pressure steam and microwave were used for preripening and the treatment conditions were screened.The effects of different methods on the physicochemical property,cooking and digestive performance of pulses were studied in order to provide reference for the development and industrial production of related products.Firstly,the soaking time,processing time and drying time were screened by single factor test,and the soaking-processing-drying parameters of the preriping process were obtained,from which the products was prepared.The results showed that the gelatinization degree increased first and then decreased with the increase of treatment time.During the drying process,the water content decreased with the increase of drying time.Secondly,the color parameters,basic component,microstructure,cooking and digestion properties of the pre-cooked pulses were analyzed under the treatment conditions above.The results showed that compared with the raw materials,the L* value of preripened pulses was decreased and the a* and b* values were increased.Basically,the integrity of the pulses structure was maintained.The protein content of the pulses were reduced after treatment.Scanning electron microscopy(SEM)showed that there were gaps between adjacent cotyledon cells after preripening.The gelatinization degree of pulses was higher than that of raw materials,but still lower than that of rice.The TPA results showed that the hardness,springiness,gumminess and chewiness of pulsess were decreased.The degree of protein hydrolysis and starch hydrolysis increased with the increase of digestion time,but they were always lower than those of rice.Finally,three processing methods of atmospheric steam treatment,high pressure steam treatment and microwave treatment are compared.The high pressure steam treatment had better effect on improving the gelatinization degree of pulses,while the microwave treatment had more advantages in shortening the drying time.The influence degree of precuring treatment on seed coat color was high pressure steam treatment,atmospheric steam treatment and microwave treatment in descending order.From the point of view of the cooking performance of pulses,microwave treatment is more suitable for mung bean,high-pressure steam treatment is more suitable for light speckled kidney bean,black kidney bean and white cowpea,and atmospheric steam treatment is more suitable for lentil.The above research on basic component,microstructure,cooking characteristics and digestion performance of the products prove the feasibility of atmospheric steam treatment,high pressure steam treatment and microwave treatment,which provides a reference and is of great significance to promote the development of the coarse cereals processing industry.