EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON THE CONTENTS OF CARBOHYDRATES OF AMPHIDIPLOIDS (BLACK GRAM X MUNG BEAN)

被引：22

作者：

KATARIA, A ^{[1
]}

CHAUHAN, BM ^{[1
]}

PUNIA, D ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT FOODS & NUTR,HISSAR 125004,HARYANA,INDIA

来源：

FOOD CHEMISTRY | 1990年 / 36卷 / 01期

关键词：

D O I：

10.1016/0308-8146(90)90008-R

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of soaking, ordinary and pressure cooking of soaked and unsoaked seeds and the effects of sprouting on sugar and starch contents of amphidiploid (black gram × Mung bean) seeds were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch significantly. Cooking (both ordinary and pressure cooking) increased the concentrations of sugars of soaked as well as unsoaked seeds; starch contents, however, decreased. Germination decreased starch, thereby raising the level of the soluble sugars. © 1990.

引用

页码：63 / 72

页数：10

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