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Cooking characteristics of some germinated legumes: changes in phytins, Ca-

Ganesh Kumar, K. and Venkataraman, L. V. and Jaya, T. V. and Krishnamurthy, K. S. (1978) Cooking characteristics of some germinated legumes: changes in phytins, Ca-. Journal of Food Science, 43 (1). 85-88, 30 ref..

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characteristics after cooking, by estimating the changes in phytins, Ca++, Mg++ and pectin contents. Cooking time was drastically reduced on germination in chickpea, while an inverse effect was observed in greengram and cowpea. The phytin content decreased on germination. No appreciable change in phytin P/Total P value was seen on cooking. Ca++ content was reduced on germination and cooking in the three legumes, while Mg* content was relatively unaltered. A combined interaction of these chemical parameters, expressed as “PCMP number” was found to correlate with the cooking behavior of the legumes studied.

Item Type: Article
Uncontrolled Keywords: GERMINATION-; green gram, cooking changes in germinated; PECTIC-SUBSTANCES; legumes, cooking & pectins changes in germinated; INOSITOL-; legumes, cooking & phytins changes in germinated; LEGUMES-; chick-peas, cooking changes in germinated; cowpeas, cooking changes in germinated; MAGNESIUM-; legumes, cooking & Mg changes in germinated; CALCIUM-; legumes, cooking & Ca changes in germinated; COOKING-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:45
Last Modified: 24 May 2016 10:45
URI: http://ir.cftri.res.in/id/eprint/3629

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