Table 4.
α-amylase inhibitor activity (%) in defatted bean-based product extracts. U α-AI, Units of α-amylase inhibitor.
| Sample | % Bean Flour in the Total Sample | Expected U α-AI/100 mg Flour |
Measured U α-AI/100 mg Flour |
% Residual α-AI Activity |
|
|---|---|---|---|---|---|
| Control flours | wt | 100 | - | 1552.33 | - |
| lpa lec − | - | 1253.10 | - | ||
| Cracker 1 | wt | 26 | 620.93 | 4.23 | 0.68 |
| lpa lec − | 501.24 | 83.86 | 16.63 | ||
| Cracker 2 | wt | 38 | 931.40 | 2.20 | 0.24 |
| lpa lec − | 640.35 | 207.09 | 32.34 | ||
| Biscuit 1 | wt | 29 a | 494.73 | 101.11 | 20.44 |
| lpa lec − | 399.36 | 204.43 | 51.19 | ||
| Biscuit 2 | wt | 14 a | 232.38 | 87.77 | 37.77 |
| lpa lec − | 187.60 | 157.89 | 84.17 | ||
| Cream | lpa lec − | 24 b | 304.50 | 83.06 | 27.28 |
a percentage adjusted on the weight of defatted samples; b percentage adjusted on the weight of the lyophilized sample.