Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability
Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry de...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
KAILASAPATHY, K. [verfasserIn] PERERA, P. A. J. [verfasserIn] NEIL, J. H. MAC [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1985 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 50(1985), 3, Seite 0 |
| Übergeordnetes Werk: |
volume:50 ; year:1985 ; number:3 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1365-2621.1985.tb13794.x |
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| 520 | |a Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. | ||
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10.1111/j.1365-2621.1985.tb13794.x doi (DE-627)NLEJ240472357 DE-627 ger DE-627 rakwb KAILASAPATHY, K. verfasserin aut Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability Oxford, UK Blackwell Publishing Ltd 1985 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| PERERA, P. A. J. verfasserin aut NEIL, J. H. MAC verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 50(1985), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:50 year:1985 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1985.tb13794.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 50 1985 3 0 |
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10.1111/j.1365-2621.1985.tb13794.x doi (DE-627)NLEJ240472357 DE-627 ger DE-627 rakwb KAILASAPATHY, K. verfasserin aut Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability Oxford, UK Blackwell Publishing Ltd 1985 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| PERERA, P. A. J. verfasserin aut NEIL, J. H. MAC verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 50(1985), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:50 year:1985 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1985.tb13794.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 50 1985 3 0 |
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10.1111/j.1365-2621.1985.tb13794.x doi (DE-627)NLEJ240472357 DE-627 ger DE-627 rakwb KAILASAPATHY, K. verfasserin aut Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability Oxford, UK Blackwell Publishing Ltd 1985 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| PERERA, P. A. J. verfasserin aut NEIL, J. H. MAC verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 50(1985), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:50 year:1985 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1985.tb13794.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 50 1985 3 0 |
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10.1111/j.1365-2621.1985.tb13794.x doi (DE-627)NLEJ240472357 DE-627 ger DE-627 rakwb KAILASAPATHY, K. verfasserin aut Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability Oxford, UK Blackwell Publishing Ltd 1985 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| PERERA, P. A. J. verfasserin aut NEIL, J. H. MAC verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 50(1985), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:50 year:1985 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1985.tb13794.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 50 1985 3 0 |
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10.1111/j.1365-2621.1985.tb13794.x doi (DE-627)NLEJ240472357 DE-627 ger DE-627 rakwb KAILASAPATHY, K. verfasserin aut Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability Oxford, UK Blackwell Publishing Ltd 1985 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| PERERA, P. A. J. verfasserin aut NEIL, J. H. MAC verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 50(1985), 3, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:50 year:1985 number:3 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1985.tb13794.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 50 1985 3 0 |
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Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability |
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Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. |
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Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. |
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Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240472357</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112457.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1985 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1985.tb13794.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240472357</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">KAILASAPATHY, K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1985</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">PERERA, P. A. J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">NEIL, J. H. MAC</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">50(1985), 3, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:50</subfield><subfield code="g">year:1985</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1985.tb13794.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">50</subfield><subfield code="j">1985</subfield><subfield code="e">3</subfield><subfield code="h">0</subfield></datafield></record></collection>
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