Effect of processing on certain antinutrients in seeds of Seker variety (P-vulgaris L.) grown in Turkey

Sat I., Keles F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.7, sa.1, ss.121-128, 2004 (SCI-Expanded) identifier identifier

  • 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.