Document Detail

Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata).
MedLine Citation:
PMID:  11190844     Owner:  NLM     Status:  MEDLINE    
The effect of various processing treatments viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for total sugars and oligosaccharide contents. Dehulling caused a significant reduction in the raffinose and stachyose contents. Pre-soaking of ricebean caused appreciable losses in the oligosaccharide content. Germination (48 h) followed by pressure cooking and fermentation (18 h) followed by frying caused the maximum losses in the raffinose and stachyose contents.
M Kaur; B L Kawatra
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Die Nahrung     Volume:  44     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  2000 Dec 
Date Detail:
Created Date:  2001-01-15     Completed Date:  2001-02-22     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  447-50     Citation Subset:  IM    
Punjab Agricultural University, Department of Foods and Nutrition, IND-Ludhiana-141004, India.
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MeSH Terms
Chromatography, Paper
Fabaceae / chemistry*
Flatulence / etiology*
Food Handling / methods*
Oligosaccharides / analysis
Plants, Medicinal*
Raffinose / analysis
Reg. No./Substance:
0/Oligosaccharides; 470-55-3/stachyose; 512-69-6/Raffinose

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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