The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris)

被引：20
|
作者：
Minka, SR
Mbofung, CMF
Gandon, C
Bruneteau, M
机构：
[1] Univ Lyon 1, CNRS, UMR 5557, Lab Ecol Microbienne Sol, F-69622 Villeurbanne, France
[2] Ecole Natl Super Agr & Ind, Ngaoundere, Cameroon
来源：
FOOD CHEMISTRY | 1999年 / 64卷 / 02期
关键词：
cooking; kanwa; black beans; Phaseolus vulgaris;
D O I：
10.1016/S0308-8146(98)00166-6
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of cooking with kanwa alkaline solution on the chemical composition of black beans (Phaseolus vulgaris) was analyzed. Crude lipids and water-soluble fractions were extracted from three hour samples obtained from raw black beans and black beans cooked in kan,va solution or distilled water. Heat processing resulted in significant reduction in crude lipids, proteins and neutral sugars. Neither heat treatment induced changes in the levels of palmitic, stearic, oleic or linoleic acids, present in the crude lipid fraction. There was a significant change in both the total amino acids and the total essential amino acids. Heat treatment in alkaline solution decreased the levels of isoleucine, lysine, tyrosine, phenylalanine, threonine and valine. There was also a decrease in the galactose content after this heat processing. (C) 1998 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：145 / 148
页数：4
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