Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)
| العنوان: | Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.) |
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| المؤلفون: | Montserrat Pujolà, Francesc Casañas, Albert Farreras |
| المساهمون: | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics, Universitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària |
| المصدر: | Recercat. Dipósit de la Recerca de Catalunya Universitat Jaume I UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) instname |
| بيانات النشر: | Elsevier BV, 2007. |
| سنة النشر: | 2007 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Coat, biology, Food texture, Starch, Beans, Beans--Varieties, Organoleptic, Enginyeria agroalimentària::Agricultura::Biotecnologia i millora genètica vegetal [Àrees temàtiques de la UPC], food and beverages, General Medicine, biology.organism_classification, Polysaccharide, Mongetes -- Anàlisi sensorial, Analytical Chemistry, Protein content, chemistry.chemical_compound, chemistry, Amylose, Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments [Àrees temàtiques de la UPC], Food science, Phaseolus, Mongetes -- Millorament selectiu, Legume, Food Science |
| الوصف: | Organoleptic qualities are an important factor in the market value of legumes, especially in developed countries. Unfortunately, the molecules that have the greatest influence on the texture of beans undergo important transformations during soaking and cooking. Moreover, the extent to which these changes are linear is unknown, making uncertain the use of raw beans in chemical screenings for sensory properties. Results of our experiments show that the amount of protein and amylose present in raw beans provides a good indicator of these substances in cooked beans (correlation coefficients between raw and cooked beans = 0.91, p ⩽ 0.001 and 0.87, p ⩽ 0.01, respectively). The Mg content in the raw seed coat also shows a strong correlation with that found in the cooked seed coat (r = 0.86, p ⩽ 0.01). The correlations found for the other traits are weaker, indicating that the evaluation of raw samples is not predictive of the findings in cooked beans. |
| وصف الملف: | application/pdf |
| تدمد: | 0308-8146 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e22f643b9682f6b0122e5f34639cc4e https://doi.org/10.1016/j.foodchem.2006.06.039 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....4e22f643b9682f6b0122e5f34639cc4e |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 03088146 |
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