Microwawe treatment and drying of germinated pea.

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Microwawe treatment and drying of germinated pea.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Microwawe treatment and drying of germinated pea.

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

23-30

Kód UT WoS článku

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EID výsledku v databázi Scopus

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