Effect of processing on certain antinutrients in seeds of Seker variety (P-vulgaris L.) grown in Turkey
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.7, sa.1, ss.121-128, 2004 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7 Sayı: 1
- Basım Tarihi: 2004
- Doi Numarası: 10.1081/jfp-120024171
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.121-128
- Anahtar Kelimeler: dry beans, alpha-galactosides, Phytic acid, Tannins, soaking, cooking, autoclaving, LEGUME SEEDS, BLACK GRAM, DRY BEANS, PHYTATE, COOKING, OLIGOSACCHARIDES, PROTEINS, OILSEED, INVITRO, TANNINS
- Atatürk Üniversitesi Adresli: Evet
Özet
The effects of different cooking/autoclaving methods were investigated on sucrose, raffinose, stachyose, phytic acid, and tannins content of Seker bean seeds (Phaseolus vulgaris). All these oligosaccharides and antinutrients decreased under various cooking/autoclaving treatments. Among the different cooking/autoclaving treatments, 18 h sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing oligosaccharides (65-72%), phytic acid (51%), and tannins (100%). These conditions could be recommended to remove undesirable sugar contents and antinutrients of the Seker bean used for culinary purposes.