Effect of processing on certain antinutrients in seeds of Seker variety (P-vulgaris L.) grown in Turkey

Şat, İhsan Güngör; Keles, F

doi:10.1081/jfp-120024171

Makale Tam Makale Uluslararası 2004

Effect of processing on certain antinutrients in seeds of Seker variety (P-vulgaris L.) grown in Turkey

İhsan Güngör Şat, F Keles

INTERNATIONAL JOURNAL OF FOOD PROPERTIES Cilt 7 · Sayı 1 · ss. 121–128 · 01.03.2004

DOI ile aç

Özet

The effects of different cooking/autoclaving methods were investigated on sucrose, raffinose, stachyose, phytic acid, and tannins content of Seker bean seeds (Phaseolus vulgaris). All these oligosaccharides and antinutrients decreased under various cooking/autoclaving treatments. Among the different cooking/autoclaving treatments, 18 h sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing oligosaccharides (65-72%), phytic acid (51%), and tannins (100%). These conditions could be recommended to remove undesirable sugar contents and antinutrients of the Seker bean used for culinary purposes.

Anahtar kelimeler

INVITRO PROTEINS COOKING OLIGOSACCHARIDES TANNINS oilseed dry beans alpha-galactosides Phytic acid soaking autoclaving LEGUME SEEDS BLACK GRAM PHYTATE

Atıf için künye

Şat, İ. G., & Keles, F. (2004). Effect of processing on certain antinutrients in seeds of Seker variety (P-vulgaris L.) grown in Turkey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 7(1), 121–128. https://doi.org/10.1081/jfp-120024171

BibTeX

@article{sat2004-272148,
  author = {Şat, İhsan Güngör and Keles, F},
  title = {Effect of processing on certain antinutrients in seeds of Seker variety (P-vulgaris L.) grown in Turkey},
  journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
  year = {2004},
  volume = {7},
  number = {1},
  pages = {121--128},
  issn = {1094-2912},
  doi = {10.1081/jfp-120024171},
  url = {https://akademik.atauni.edu.tr/yayinlar/272148-effect-of-processing-on-certain-antinutrients-in-seeds-of-seker-variety-p}
}