Impact of processing on Fe dialysability from bean (Phaseolus vulgaris L.)
作者： G. Lombardi-Boccia , N. De Santis , G. Di Lullo , E. Carnovale
DOI: 10.1016/0308-8146(95)90787-8
关键词: Bioavailability 、 Legume 、 Phaseolus 、 Cotyledon 、 Tannin 、 Dietary fibre 、 White bean 、 Protein digestion 、 Food science 、 Agronomy 、 Chemistry
摘要: The influence of dehulling and cooking on in-vitro Fe dialysability from two varieties Phaseolus vulgaris L. (mottled white beans) was investigated. seed constituents (phytate, tannin, dietary fibre) were differently distributed between hull cotyledon. mottled bean 2.5%, 3.6%. Dehulling significantly decreased (36%, P < 0.025) both varieties. Cooking reduced (59%, 0.025), whereas in no modifications detected. On the other hand, positively influenced cotyledon: compared with raw samples, showed a significant increase (54%, dialysability. This study that localization some affected Changes food (i.e. degree protein digestion) account for subsequent to cooking.
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