Oilgosaccharide levels of processed redgram (Cajanus cajan L)

Authors
Mulimani, VH Devindra, S Prashanth, SJ
Citation
Vh. Mulimani et al., Oilgosaccharide levels of processed redgram (Cajanus cajan L), J FD SCI M, 38(3), 2001, pp. 274-276
Citations number
12
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
274 - 276
Database
ISI
SICI code
0022-1155(200105/06)38:3<274:OLOPR(>2.0.ZU;2-8
Abstract
The effects of pressure cooking and boiling, folowed by soaking of redgram seeds on the levels of raffinose family of sugars were investigated. Pressu re cooking of redgram seeds for 15 min resulted in decrease of 50% raffinos e, 50% stachyose and 50% verbascose. Boiling followed by soaking was found to be an effective method for the removal of raffinose family of sugars, as the removal rates were 92% for raffinose, 80% for stachyose and 87% for ve rbascose.