期刊
FOOD CHEMISTRY
卷 73, 期 3, 页码 351-355出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(00)00311-3
关键词
kidney beans; soaking; cooking; available carbohydrates; starch digestibility
The effects of different soaking and cooking methods were investigated on available carbohydrate content and starch digestibility of red and white kidney beans. Total soluble sugars, reducing sugars, non-reducing sugars and starch contents of red and white kidney beans were 9.95 and 11.3%, 0.82 and 0.96%, 9.13 and 10.3%, and 44.4 and 47.8%, respectively. All these available carbohydrate components decreased to various extents as a result of soaking and cooking. From 2.51 to 13.6% and 7.03 to 28.0% of total soluble sugars were lost on soaking kidney beans in tap water and sodium bicarbonate solution, respectively. However, losses in total soluble sugars were maximum (19.9-60.9%) on cooking pre-soaked kidney beans. Losses in starch contents were 4.27 to 24.7% and 30.4 to 70.7% as a result of the soaking and cooking processes, respectively. Besides these losses, starch digestibility of kidney beans was also markedly improved as a result of cooking. However, no appreciable improvement in starch digestibility was observed after soaking kidney beans in water or alkaline solution. (C) 2001 Elsevier Science Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据