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首页> 外文期刊>Journal of applied sciences and environmental management >Effect of Processing Techniques on the Contents of Flatulence Factors and Emulsion Properties of Cowpea (Vigna unguiculata)
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Effect of Processing Techniques on the Contents of Flatulence Factors and Emulsion Properties of Cowpea (Vigna unguiculata)

机译：加工工艺对of豆肠胃气胀因子含量和乳化性能的影响

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摘要

The effect of some processing techniques (germination, boiling and dehulling) on the soluble sugar contents and the emulsion property of processed (lour were studied. Results show that germination significantly reduced the raffinose level from the third to the fifth day sprouting period (P < 0.05). Boiling and dehulling also reduced the content of this flatus oligosaccharide (raffinose) but not to a significant proportion (P > 0.05). The contents of other soluble sugars-galactose, glucose and sucrose were increased by germination (P < 0.05) and boiling (P > 0.05) but reduced by dehulling (P > 0.05) Germination, dehulling and boiling lowered the emulsion stability property of covvpea (lour. Even though, it is not conventional to either malt or dehull cowpea seeds before cooking, individuals should be advised to do so, in order to minimize the flatus potential and the accompanied discomfort associated with beans consumption, However, such processing techniques would not be appropriate for foods that need good emulsion.
机译：研究了某些加工技术（发芽，煮沸和脱壳）对加工后（面粉）可溶性糖含量和乳化性能的影响。结果表明，发芽显着降低了从发芽第三天到第五天的棉子糖含量（P < 0.05）。煮沸和脱皮还降低了这种肠胃寡糖（棉子糖）的含量，但没有显着比例（P> 0.05）。发芽后其他可溶性糖-半乳糖，葡萄糖和蔗糖的含量增加了（P <0.05）沸腾（P> 0.05），但通过脱皮（P> 0.05）降低。发芽，脱皮和沸腾降低了Covvpea（面粉）的乳化稳定性。尽管在蒸煮前麦芽或脱皮cow豆种子不常见，但个人应建议这样做，以最大程度地减少肠胃胀气和与食用豆类相关的不适感，但是，这种处理技术不适合需要良好乳液的食物。

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