COWPEAS TANNINS RELATED TO CULTIVAR, MATURITY, DEHULLING AND HEATING

被引：24

作者：

CHANG, MJ ^{[1
]}

COLLINS, JL ^{[1
]}

BAILEY, JW ^{[1
]}

COFFEY, DL ^{[1
]}

机构：

[1] UNIV TENNESSEE,DEPT PLANT & SOIL SCI,KNOXVILLE,TN 37996

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 05期

关键词：

COWPEAS; TANNINS; CULTIVAR; MATURITY; DEHULLING;

D O I：

10.1111/j.1365-2621.1994.tb08183.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tannins were analyzed on three cultivars of cowpeas at three maturity stages. Cultivars differed in testa darkening which increased during maturation. Darker testa had greater tannin concentrations. Testa tannins increased up to 7-fold during maturation and up to 96% of the tannins were found in the tesla. The sum of tannins in individually tested cotyledon and testa was up to 10.7 times greater than that found from analysis of whole cowpea after grinding to 20-mesh. Heating in water reduced whole cowpea tannins 38-76%; cotyledon 53-59%, and testa 66-75%.

引用

页码：1034 / 1036

页数：3

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