Influene of selected culinary processes on alteration of soluble carbohydrates level in lentil and chickpea seeds
2007
Wieczorek, C.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Techniki i Technologii Gastronomicznej | Lahuta, L.B.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Fizjologii i Biotechnologii Roslin
The research objectives comprised analysis of composition of soluble carbohydrates in lentils as well as chickpea seeds and evaluation of selected culinary processes impact on content of these substances in tested seeds. Lentil and chikpea seeds were exposed to soaking and cooking treatments. Physical and chemical tests incorporated determination of water absorption, dry matter and soluble carbohydrates content. Analysis of results was carried out in relation to dry seeds with no culinary treatment. Losses of raffinose family oligosaccharides in soaking and cooking processes amounted to 84 percent in case of lentil and 51 percent in case of chickpea, whereas galactosyl cyclitols were reduced by 66 and 30 percent respectively. Soaking in comparison to cooking process resulted in increased elution of soluble carbohydrates in seeds of leguminous plants
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