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1、AninfluenceofcookingonfattyacidcompositioninthreevarietiesofcommonbeansandinlentilIntroductionlegumesarerichinimportantvitaminsandminerals,legumesarelowinfat(1–3%)legumesgoodsourcesofsolubleandinsolubledietaryfibre.IntroductionIncreasedn-3PUFAintakefrommari
2、nesourceshasbeenshowntoreducetheriskofcoronaryheartdisease,improveinflammatoryconditions,suchasarthritis,reduceplasmatriacylglycerollevelsandlowerbloodpressure.Thescientificliteraturehasshowntheabilityoflegumestodecreasetheglycemicindexandcholesterolomy,whi
3、chisduenotonlytotheprotectiveroleofdietaryfibre,butperhapsalsotothefavourablecontentoffattyacids.IntroductionBeansareaverypopularfoodinSloveniaLentilsarewidelyconsumedinFranceTheaimofthisworkwastodeterminethefattyacidcompositionofthreevarietiesofSlovenianco
4、mmonbeanandFrenchlentil,andtodeterminethechangesoccurringaftercookingandstorage.AbstractThefattyacidcompositionofthreerawandcookedfreeze-driedcommonbeanvarietiesandthelentil,wasdeterminedandtheinfluenceofstorageontheircompositionwasstudied.Analysesoffattyac
5、idcompositionwereconductedbyinsitutransesterificationandcapillarycolumngas-liquidchromatography.AbstractInrawmilledbeansaveragevaluesofabout16%saturatedfattyacids(SAT),6%monosaturatedfattyacids(MUFA)and78%polyunsaturatedfattyacids(PUFA)werefound.Somewhatdif
6、ferentvaluesof15%ofSAT,25%MUFAand60%PUFAwerefoundinlentil.Incookedbeansthecontentofallfattyacidswasslightlydecreased.Incookedlentilthedecreasewasalmost50%,buttheratiosofSAT,MUFAandPUFAinbothcaseswerepracticallythesame.AbstractAftertwoyearsofstorageat4 °Cthe
7、fattyacidcontentinrawmilledbeanswasunchanged,butalteredincookedones.Theamountsoflinoleic(18:2,n-6)and＠-linolenic(18:3,n-3)aciddecreased,butmyristic(14:0),margaric(17:0)andarachidic(20:0)acidsincreased.Itwasfoundthatfreeze-driedcookedbeans,preparedfromrawsee
8、dbeans,kept2.5yearsat10 °C,havepracticallythesamefattyacidcompositionasfreezedriedcookedbeans0.5yearafterharvesting.KeywordsCommonbeanLentilFattyacidcontentStorageAgeingMaterialandmethodSampleTheprepar
