Microwawe treatment and drying of germinated pea.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F02%3A00004113" target="_blank" >RIV/60460709:41210/02:00004113 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Microwawe treatment and drying of germinated pea.
Original language description
Germination of grain legumes is possible to use as the most effective way to decreasing of high content of a-galactooligosaccharides. After 2 days of germination content of a-galactooligosaccharides was reduced to 38 % and 45 % of variety original value.The goal of the processing after two days of pea germination is to dry germinated pea to final moisture content 12-14 %. The very interesting results were obtained when microwave heating was used as preliminary treatment before hot air drying. The effect of microwave treatment is in shortening and improvement of drying. For evaluation of microwave heating to chemical composition of germinated pea the contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsininhibitor activity were measured. Germinated pea was used for preparation of fresh vegetable salad and pea soups and these pea dishes were senzory evaluated.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)