Characteristics of sugars in green legume seeds
1993
Jacorzynski, B. | Osucha, A. (Polish Academy of Sciences, Olsztyn (Poland). Centre for Agrotechnology and Veterinary Sciences)
In green peas and green beans as raw materials for canning, sugars after hydrolysis contributed to dry matter in 40 percent, whereas soluble sugars in 15-25 percent. In canned green peas the losses of sugars after hydrolysis amounted to 4-17 percent and in canned green beans 4-13 percent. The losses of soluble sugars in processed green peas and green beans were higher, 42-57 and 36-54 percent for the peas and beans, respectively. During maturation of green peas increase of dry matter was accompanied by decrease of soluble sugar content
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