Cooking-cold storage legume benefit?

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Hi All, The benefits of different forms of carbohydrate-rich foods appear to depend on their cooking and storage conditions. The first (1) paper is free full-text and the second paper is pdf-availed. Cold and frozen storage bodes well for cooked legume healthiness, it seems, and this is how I prepare and store them. http://www.scielo.br/scielo.php?pid=S1516-89132004000400010 & script=sci_arttext 1. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY 47, n. 4 : pp. 569-574, August 2004Glycemic Index: Effect of Food Storage under Low TemperatureMarina Cassab Carreira, Franco Lajolo and Elizabete Wenzel de Menezes ABSTRACT This study was carried out to evaluate the influence of

food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of each food. Table 1 - Area under the glycemic curve and glycemic index (GI) after the ingestion of foods under two kinds of processing and resistant starch (RS) content=============================================Food Food processing Area

under the glycemic curve (mmol × min/L) GI (%) RS (% dry wt)=============================================White Bread 207±17 100Corn Meal A 152±17a 74±8a 4.20±0.18a B 199±15b 96±7b 4.86±0.45bWhite Spaghetti A 133±15a 64±7a 1.38±0.00a B 129±11a 62±5a 2.22±0.14bBeans A 79±8a 38±4a 4.75±0.30a B 38±3b 18±2b 6.99±0.34bChickpeas A 70±8a 34±4a 5.86±0.24a B 46±3b 22±2b 6.35±0.36b============================================= A= cooked; B= cooked/stored (-20°C/30 days) GI - mean±SEM; White bread = 100% (standard) RS - mean±SD Different letters between treatments show significant difference (p<0.05). 2. Sayago-Ayerdi SG, r J, Osorio- P, Paredes- O, Bello- LA.In vitro starch digestibility

and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.J Agric Food Chem. 2005 Feb 23;53(4):1281-5. PMID: 15713053 People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known about the nutritionally relevant features of starch present in such combined meals. The objective of the present study was to evaluate the in vitro bioavailability of starch in tortilla-bean mixtures stored at 4 degrees C for different times, as compared to that of corn tortilla and boiled black beans kept separately under the same conditions. Available starch (AS), resistant starch (RS), and retrograded resistant starch (RRS) contents were measured. The in vitro starch hydrolysis indices (HI) of freshly cooked and cold-stored samples were evaluated using a chewing/dialysis digestion protocol. HIs were used to predict glycemic indices (pGI)

of the samples. AS in tortilla and beans decreased between 3 and 6% after 48-72 h, whereas values in the mixture fell by 3% after 48 h, with no further change by 72 h. Only minor rises in RS contents (1.5-1.6%) were recorded for tortilla and beans after 72 h of storage, and a lower increase (0.4%) was recorded in the mixture. Judging from RRS values, an important proportion of RS is due to starch retrogradation. The HI and pGI were higher in tortilla than in bean and the mixture. Hydrolysis rate values decreased in the stored samples, a pattern that corresponded with RS and RRS changes. The slow digestion features of common beans are largely retained by the legume-tortilla combination. Data support the perceived health beneficial properties of starch in this traditional cereal-legume food. -- Al Pater, alpater@...

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