Microwave treatment and drying of germinated pea

M. Skulinová, P. Kadlec, J. Kaasová, J. Dostálová, M. Zátopková, V. Hosnedl and J. Hrachovinová
Additional contact information
M. Skulinová: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic
P. Kadlec: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic
J. Kaasová: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic
J. Dostálová: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic
M. Zátopková: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic
V. Hosnedl: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic
J. Hrachovinová: 3 3 MONIKA ZÁTOPKOVÁ , VÁCLAV HOSNEDL and JANA HRACHOVINOVÁ 1Institute of Chemical Technology, Prague - Department of Carbohydrate Chemistry 2 3 and Technology, Department of Food Chemistry and Analysis, Prague; Czech University of Agriculture in Prague - Department of Crop Production, Prague, Czech Republic

Czech Journal of Food Sciences, 2002, vol. 20, issue 1, 23-30

Abstract: It is possible to use germination of grain legumes as the most effective way of decreasing a high content of a-galactooligosaccharides which undesirably affect the nutritive value and acceptability of legumes. Content of a-galactooligosaccharides was reduced to 38% (Gotik cultivar) and to 45% (Grana cultivar) of the original value after 2 days of germination. The aim of further processing was to dry germinated pea to final moisture content 12-14%. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. Microwave treatment reduces the time of drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on the chemical composition of germinated pea. Germinated pea was used for the preparation of pea soups and these pea dishes were sensory evaluated.

Keywords: germination; microwave; drying; pea; a-galactooligosaccharides (search for similar items in EconPapers)
Date: 2002
References: View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/3505-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/3505-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3505-cjfs

DOI: 10.17221/3505-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().