Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of red gram flour
作者： V.H Mulimani , S Devendra
DOI: 10.1016/S0308-8146(97)00142-8
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摘要: Abstract The contents of sucrose, raffinose, stachyose, verbascose, total soluble sugars and reducing in whole seeds 14 cultivars red gram ( Cajanus cajan ) grown Karnataka state were determined. effects soaking, cooking crude α -galactosidase treatment on the levels raffinose family investigated. percent losses stachyose verbascose after soaking for 16 h 54.6, 55.4 33.3%, respectively. Cooking 60 min resulted a decrease 80.2% 87.2% 81.6% verbascose. Thin-layer chromatographic analyses 4 h enzyme-treated samples revealed complete hydrolysis galactooligosaccharides. Therefore, from Cassia sericea could have potential use food industry.
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