Physical, chemical and nutritional characteristics of premature-processed and matured green legumes
作者： Sila Bhattacharya , N. G. Malleshi
DOI: 10.1007/S13197-011-0299-Y
关键词:
摘要: Premature green legumes are good sources of nutraceuticals and antioxidants consumed as snacks well vegetables. They seasonal have limited shelf-life. Efforts provided to prepare shelf-stable extend their availability throughout the year. Green from chick pea or Bengal gram (Cicer arietinum) field bean (Dolichos lablab) been processed enhance shelf-life, determined nutritional, physico-chemical nutraceutical qualities. The shelf stable (SSGL) show higher water absorption capacity compared matured dry (MDL). total colour change in processed/dried SSGL MDL samples increased significantly (p ≤ 0.05) freshly harvested samples. carotenoid content SSGLs 8.0 3.2 mg/100 g, chlorophyll contents 12.5 0.5 mg/100 g, respectively, which negligible quantities legumes; corresponding polyphenol 197.8 153.1 mg/100 g. These results indicate that possess potential antioxidant activity.
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