Academic Journal
Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion
| العنوان: | Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion |
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| المؤلفون: | Cristina Delgado-Andrade, Raquel Olías, Mari Carmen Marín-Manzano, Isabel Seiquer, Alfonso Clemente |
| المصدر: | Antioxidants, Vol 13, Iss 1, p 118 (2024) |
| بيانات النشر: | MDPI AG |
| سنة النشر: | 2024 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | chickpea biscuits, in vitro gastrointestinal digestion, protein digestibility, amino acid bioaccessibility, polyphenols, antioxidant activity, Therapeutics. Pharmacology, RM1-950 |
| الوصف: | Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit. They were analyzed in sensory attributes, amino acid profile, and antioxidant properties. Subsequently, the biscuits were digested in vitro to evaluate protein hydrolysis, amino acid bioaccessibility, phenolic compounds release, and antioxidant markers. The presence of chickpea flours provided golden color and heightened biscuit hardness and fracturability (especially in non-commercial), increasing crispness and reducing brittleness. The protein hydrolysis was similar among samples (≈15%), except for one of the non-commercial (≈20%). Amino acids such as arginine, phenylalanine, leucine, tyrosine, and lysine exhibited the highest bioaccessibilities. Incorporating chickpea flour improved the antioxidant activity and polyphenol content in undigested samples and bioaccesible fractions, with higher levels of p-coumaric and ferulic acids after digestion, regardless of the chickpea seed. Non-commercial flours increased the presence of resveratrol and/or catechin in the bioaccessible fraction. Antioxidant action assessed in the Caco-2 cell line showed that the protective effect against reactive oxygen species (ROS) generation did not always correlate with the in vitro antioxidant capacity. Our data support that the inclusion of chickpea flours in the formulation of functional biscuits provides the consumer with products of added nutritional value with attractive organoleptic features. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2076-3921 |
| Relation: | https://www.mdpi.com/2076-3921/13/1/118; https://doaj.org/toc/2076-3921; https://doaj.org/article/d75405c2cd1344d49bb4f883293f56aa |
| DOI: | 10.3390/antiox13010118 |
| الاتاحة: | https://doi.org/10.3390/antiox13010118 https://doaj.org/article/d75405c2cd1344d49bb4f883293f56aa |
| رقم الانضمام: | edsbas.783B7494 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 20763921 |
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| DOI: | 10.3390/antiox13010118 |