SAPONIN CONTENT AND TRYPSIN-INHIBITOR OF PEA CULTIVARS - EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS

被引：0
|
作者：
BISHNOI, S [1 ]
KHETARPAUL, N [1 ]
机构：
[1] HARYANA AGR UNIV,DEPT FOODS & NUTR,HISAR 125004,HARYANA,INDIA
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1994年 / 31卷 / 01期
关键词：
PEAS; SAPONINS; TRYPSIN INHIBITOR ACTIVITY; DEHULLING; SPROUTING; PRESSURE COOKING;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Two cultivars, each of field and vegetable peas, were found to contain considerable amounts of saponins (109-251 mg/100 g) and trypsin inhibitors (922-989 TIU/g). Processing methods such as sprouting, soaking plus dehulling as well as ordinary and pressure cooking of unsoaked, soaked-dehulled peas could bring about a significant (P<0.05) reduction in these antinutrients. Pressure cooking of soaked-dehulled pea seeds reduced the trypsin inhibitors by 90-95%, whereas germination on for 48 h lowered the saponin content of peas by 67-84%.
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页码：73 / 76
页数：4
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