The effect of cooking on in vitro digestibility of selected legumes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F09%3A63508159" target="_blank" >RIV/70883521:28110/09:63508159 - 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

The effect of cooking on in vitro digestibility of selected legumes

Popis výsledku v původním jazyce

The aim of this study was to investigate the effect of various cooking methods on nutritional quality by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8-14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

Název v anglickém jazyce

The effect of cooking on in vitro digestibility of selected legumes

Popis výsledku anglicky

The aim of this study was to investigate the effect of various cooking methods on nutritional quality by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8-14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

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

2009

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

57

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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