Microwave treatment and drying of germinated pea
作者： M. Skulinová , P. Kadlec , J. Kaasová , J. Dostálová , M. Zátopková
DOI: 10.17221/3505-CJFS
关键词: Cultivar 、 Sucrose 、 Stachyose 、 Raffinose 、 Chemical composition 、 Water content 、 Germination 、 Food science 、 Chemistry 、 Agronomy 、 Microwave
摘要: It is possible to use germination of grain legumes as the most effective way decreasing a high content a-galactooligosaccharides which undesirably affect nutritive value and acceptability legumes. Content was reduced 38% (Gotik cultivar) 45% (Grana original after 2 days germination. The aim further processing dry germinated pea final moisture 12-14%. Very interesting results were obtained when microwave heating used preliminary treatment before hot air drying. Microwave reduces time contents soluble carbohydrates (sucrose, raffinose, stachyose verbascose), proteins trypsin inhibitor activity determined criteria effects on chemical composition pea. Germinated for preparation soups these dishes sensory evaluated.
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