Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean
Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically differe...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Güzel, Demet [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2011 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2011 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer-Verlag, 1964, 49(2011), 1 vom: 18. Feb., Seite 89-95 |
|---|---|
| Übergeordnetes Werk: |
volume:49 ; year:2011 ; number:1 ; day:18 ; month:02 ; pages:89-95 |
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| DOI / URN: |
10.1007/s13197-011-0260-0 |
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| 520 | |a Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes. | ||
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10.1007/s13197-011-0260-0 doi (DE-627)OLC2028401796 (DE-He213)s13197-011-0260-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Güzel, Demet verfasserin aut Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes. Cooking methods Pressure cooking Domestic cooking Legumes Starch digestibility Solid loss Color change Sayar, Sedat aut Enthalten in Journal of food science and technology Springer-Verlag, 1964 49(2011), 1 vom: 18. Feb., Seite 89-95 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:49 year:2011 number:1 day:18 month:02 pages:89-95 https://doi.org/10.1007/s13197-011-0260-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 49 2011 1 18 02 89-95 |
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10.1007/s13197-011-0260-0 doi (DE-627)OLC2028401796 (DE-He213)s13197-011-0260-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Güzel, Demet verfasserin aut Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes. Cooking methods Pressure cooking Domestic cooking Legumes Starch digestibility Solid loss Color change Sayar, Sedat aut Enthalten in Journal of food science and technology Springer-Verlag, 1964 49(2011), 1 vom: 18. Feb., Seite 89-95 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:49 year:2011 number:1 day:18 month:02 pages:89-95 https://doi.org/10.1007/s13197-011-0260-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 49 2011 1 18 02 89-95 |
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10.1007/s13197-011-0260-0 doi (DE-627)OLC2028401796 (DE-He213)s13197-011-0260-0-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Güzel, Demet verfasserin aut Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes. Cooking methods Pressure cooking Domestic cooking Legumes Starch digestibility Solid loss Color change Sayar, Sedat aut Enthalten in Journal of food science and technology Springer-Verlag, 1964 49(2011), 1 vom: 18. Feb., Seite 89-95 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:49 year:2011 number:1 day:18 month:02 pages:89-95 https://doi.org/10.1007/s13197-011-0260-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 49 2011 1 18 02 89-95 |
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Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean |
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Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes. © Association of Food Scientists & Technologists (India) 2011 |
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Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes. © Association of Food Scientists & Technologists (India) 2011 |
| abstract_unstemmed |
Abstract The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes. © Association of Food Scientists & Technologists (India) 2011 |
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Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean |
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