Changes of alpha-galactoside content during soaking and cooking of peas
1999
Dostalova, J. | Krejcova, A. | Reblova, Z. | Pokorny, J. (Institute of Chemical Technology, Prague, (Czech Republic). Department of Food Chemistry and Analysis)
During soaking, the weight of six samples of Czech grain peas increased by 70-94 %, during combined soaking and cooking by 93-128%. The content of alpha-galactosides decreased in the average by 17.15% of the original amount during soaking, and by 31.2-40.7% during combined soaking and cooking. The greatest losses were observed, when soaking was replaced by short cooking, followed by removal of water, and continuation of cooking in fresh water. Losses of oligosaccharides were in the order: sucrose verbascose stachyose raffinose
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