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Pakistan Journal of Nutrition
  Year: 2002 | Volume: 1 | Issue: 5 | Page No.: 206-208
DOI: 10.3923/pjn.2002.206.208
The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Turkey
I. G. Sat and F. Keles

Abstract:
In this research, the effects of cooking alone, soaking-cooking combination on the oligosaccharide contents of a registered dry bean variety, Seker grown in Turkey was studied. Saccharose, raffinose and stachyose contents of the raw material were 3.91, 1.86 and 3.84%, respectively. The highest removing, to the extent of decrease up to, approximately, 70% was achieved by soaking in 0.5 % sodium bicarbonate solution for 18 hour followed by cooking in pressured kettle. These conditions could be recommended to remove undesirable sugar contents of the Seker bean used for culinary purposes.
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How to cite this article:

I. G. Sat and F. Keles , 2002. The Effect of Soaking and Cooking on the Oligosaccharide Content of Seker a Dry Bean Variety (P. vulgaris, L) Grown in Turkey. Pakistan Journal of Nutrition, 1: 206-208.

DOI: 10.3923/pjn.2002.206.208

URL: https://scialert.net/abstract/?doi=pjn.2002.206.208

 
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