Food with addition of little-known legumes varieties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F10%3A00000174" target="_blank" >RIV/00027022:_____/10:00000174 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Food with addition of little-known legumes varieties

Original language description

The nutritional value of little known legumes was studied. Grass pea, old variety of pea, dark varieties of beans and chickpea were processed to flour, farina, flakes and malt. These raw materials were added into bread, bakery products, pastas, spreads and desserts, tempeh was prepared by fermentation with Rhizopus mould. Foods with legumes were submitted to nutritional evaluation and sensory analysis. The addition of legumes to bakery goods increased proteins and fibre content and decreased the energyvalue. The level of ODAP and??- galactosides decreased significantly during tempeh preparation.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QG60130" target="_blank" >QG60130: Minor crops for specific food utilization</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Agronomy Research

ISSN

1406-894X

e-ISSN

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Volume of the periodical

8

Issue of the periodical within the volume

2

Country of publishing house

EE - ESTONIA

Number of pages

6

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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