Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Composition of Pea during Germination, Microwave Treatment and Drying

Kadlec, Pavel;Skulinova, Michaela;Kaasova, Jitka;Bubnik, Zdenek;Pour, Vladimir;Dostalova, Jana;Valentova, Helena;Hosnedl, Vaclav

  • Published : 20030600
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Abstract

Germination of grain legumes is one of effective way possible to decrease high content of ${\alpha}$-galactooligosaccharides, which undesirably affects the nutritive value and consumption of legumes. After 2 days of germination, the contents of ${\alpha}$-galactooligosaccharides were reduced to 39% and 45% of original value. Germinated pea was then dried to final moisture content 12-14%. The ve교 interesting results were obtained when microwave heating was used as preliminary treatment before hot air drying. The effect of microwave treatment is for shortening time and improvement of dried product. Contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined for the evaluation of microwave heating to chemical composition of germinated pea. Germinated pea was used for preparation of fresh vegetable salad and pea soups, and these pea meals were evaluated by sensory tests. Chemical composition of germinated pea is favourable from nutrition point of view. The acceptances of dishes from fresh and dried germinated pea according to sensory evaluation were high.

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References

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