Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions
This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed chickpea and its effects upon blood glucose level and lipid profile in both humans and rats. Common cooking methods were used including boiling, roasting, pressure cooking and...
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| Language: | English |
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2500005X |
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| author | Saloni Chauhan Harpreet Kaur Renuka Aggarwal Prabhjot Kaur Kiran Bains |
| author_facet | Saloni Chauhan Harpreet Kaur Renuka Aggarwal Prabhjot Kaur Kiran Bains |
| author_sort | Saloni Chauhan |
| collection | DOAJ |
| description | This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed chickpea and its effects upon blood glucose level and lipid profile in both humans and rats. Common cooking methods were used including boiling, roasting, pressure cooking and steamed after germination (steamed after seeds were germinated).The processed chickpea was held at various temperatures: it was made freshly prepared (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and processed chickpea after being kept at 4 °C for 24hthen samples were reheated (T4).The proximate composition, total dietary fibre, resistant starch, and amylose content were analyzed. We assessed the impact of resistant starch on blood glucose and lipid profiles in both human and rat subjects. Additionally, we conducted a histopathological examination of the liver and pancreas in rats. In humans, the boiled chickpea held at T3 has shown greater efficacy in regulating blood glucose and lipid profiles. In rats, consumption of pressure-cooked chickpea held at T3 resulted in a reduction in blood glucose level, cholesterol, triglycerides, and LDL. In conclusion, cooking and storing chickpeas at 4 °C results in a significant amount of resistant starch and insoluble dietary fiber, along with a low glycemic index. This process helps to prevent the formation of glycogen and lipids. |
| format | Article |
| id | doaj-art-67031e7d56ab4e549e72d5c20fed762b |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-67031e7d56ab4e549e72d5c20fed762b2025-02-02T05:29:34ZengElsevierFood Chemistry Advances2772-753X2025-03-016100889Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditionsSaloni Chauhan0Harpreet Kaur1Renuka Aggarwal2Prabhjot Kaur3Kiran Bains4Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, IndiaDepartment of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, IndiaDepartment of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, IndiaCorresponding author at: Department of Food and Nutrition, PAU, Ludhiana, Punjab, India.; Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, IndiaDepartment of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, IndiaThis study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed chickpea and its effects upon blood glucose level and lipid profile in both humans and rats. Common cooking methods were used including boiling, roasting, pressure cooking and steamed after germination (steamed after seeds were germinated).The processed chickpea was held at various temperatures: it was made freshly prepared (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and processed chickpea after being kept at 4 °C for 24hthen samples were reheated (T4).The proximate composition, total dietary fibre, resistant starch, and amylose content were analyzed. We assessed the impact of resistant starch on blood glucose and lipid profiles in both human and rat subjects. Additionally, we conducted a histopathological examination of the liver and pancreas in rats. In humans, the boiled chickpea held at T3 has shown greater efficacy in regulating blood glucose and lipid profiles. In rats, consumption of pressure-cooked chickpea held at T3 resulted in a reduction in blood glucose level, cholesterol, triglycerides, and LDL. In conclusion, cooking and storing chickpeas at 4 °C results in a significant amount of resistant starch and insoluble dietary fiber, along with a low glycemic index. This process helps to prevent the formation of glycogen and lipids.http://www.sciencedirect.com/science/article/pii/S2772753X2500005XGlycemic indexGlycemic loadResistant starchChickpeaDietary fibreCooking methods |
| spellingShingle | Saloni Chauhan Harpreet Kaur Renuka Aggarwal Prabhjot Kaur Kiran Bains Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions Food Chemistry Advances Glycemic index Glycemic load Resistant starch Chickpea Dietary fibre Cooking methods |
| title | Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions |
| title_full | Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions |
| title_fullStr | Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions |
| title_full_unstemmed | Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions |
| title_short | Impact of resistant starch formation in chickpea products on blood glucose and lipid profiles: Effects of cooking and storage conditions |
| title_sort | impact of resistant starch formation in chickpea products on blood glucose and lipid profiles effects of cooking and storage conditions |
| topic | Glycemic index Glycemic load Resistant starch Chickpea Dietary fibre Cooking methods |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2500005X |
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