High pressure treatment of germinated chickpea Cicer arietinum L. seeds

被引：4

作者：

Kadlec, Pavel

Dostalova, Jana

Houska, Milan

Strohalm, Jan

Culkova, Jana

Hinkova, Andrea

Starhova, Helena

机构：

[1] Inst Chem Technol, Dept Carbohydrate Chem & Technol, CR-16628 Prague 6, Czech Republic

[2] Inst Chem Technol, Dept Food Chem & Anal, Prague 16628 6, Czech Republic

[3] Inst Food Res, Prague 10231 10, Czech Republic

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 77卷 / 03期

关键词：

high pressure treatment; germinated seeds; chickpea; microbial evaluation; alpha-galactosides;

D O I：

10.1016/j.jfoodeng.2005.07.012

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5-8 degrees C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6 x 10(5) CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The number of yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of alpha-galactosides causing flatulence was decreased to 7% of original value (content in dry seeds) by germination, pressurization and storage. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：445 / 448

页数：4

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