Green peas (Pisum sativum, cv. Warindo) are dehydrated in a channel air flowing (15 m s⁻¹) drier at 50, 60, and 70 °C. Dried peas are milled for obtaining flour, and some properties are assessed. Increasing drying temperatures produce a significant greenness reduction (quantified by chroma parameter a) and on the relative crystallinity (assessed by X‐ray diffraction analysis) from ≈23% at 50 °C to 19% at 70 °C. Contrarily, the in vitro digestibility of both starch and protein increased as drying temperature is higher. The rapidly digestible starch increases from 15.94% at 50 °C to 36.48% at 70 °C, the effect that is linked to the reduction of the relative crystallinity, while protein digestibility increases from 76.26% at 50 °C to 85.87% at 70 °C. The increase of protein digestibility is ascribed to denaturation effects as detected by reduced content of β‐sheet secondary structures detected by FTIR analysis. From the consumer point of view, a higher protein digestibility is deemed as desirable, but the opposite holds true regarding starch digestibility. Thus, this work provides insights about the effect of drying temperature on the digestibility of starch and protein of green pea flour.

中文翻译：

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干燥温度对豌豆（Pisum sativum L.）面粉的颜色，抗氧化活性和体外消化率的影响

绿豌豆（Pisum sativum，c。Warindo）在50、60和70°C的通道空气干燥器（15 ms ^-1）干燥器中脱水。磨干豌豆以获得面粉，并评估一些性能。升高干燥温度会显着降低绿色度（由色度参数a量化））和相对结晶度（通过X射线衍射分析评估）从50°C时的≈23％到70°C时的19％。相反，干燥温度越高，淀粉和蛋白质的体外消化率越高。可快速消化的淀粉从50°C时的15.94％增加到70°C时的36.48％，这种作用与相对结晶度的降低有关，而蛋白质消化率从50°C时的76.26％增加到70°C时的85.87％。 C。通过FTIR分析检测到β-sheet二级结构的含量减少，可以发现蛋白质消化率的提高归因于变性作用。从消费者的角度来看，较高的蛋白质消化率被认为是所希望的，但是对于淀粉的消化率则相反。从而，