Chemical and functional properties of some legume powders

Autor:	Mohamed M. Youssef, Ahmed R. El-Mahdy, El-Sayed M. Abdel-Aal, A. Adel-Shehata
Rok vydání:	1986
Předmět:	Chemistry Botany General Medicine Food science Proximate Chemical composition Flavor Legume Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 20:153-156
ISSN:	0308-8146
DOI:	10.1016/0308-8146(86)90151-2
Popis:	The study described in this Note was conducted on faba beans, chick peas and fenugreek in order to overcome the problem of beany flavor. Legume powders were prepared by soaking the seeds overnight in acidified water at pH 3, then cooking them at 121°C for 1 h and, finally, neutralizing them to pH 7. The resultant powders were investigated in terms of proximate chemical composition and some of their functional properties.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8ff4cca37d6c166645fbd6c8a086cee0 https://doi.org/10.1016/0308-8146(86)90151-2 Zobrazit plný text záznamu