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Microwave treatment and drying of germinated pea

Author

Listed:
  • 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)

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.

Suggested Citation

  • M. Skulinová & P. Kadlec & J. Kaasová & J. Dostálová & M. Zátopková & V. Hosnedl & J. Hrachovinová, 2002. "Microwave treatment and drying of germinated pea," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(1), pages 23-30.
    • Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:1:id:3505-cjfs
    DOI: 10.17221/3505-CJFS
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    Citations

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    Cited by:

    1. J. Kaasová & B. Hubáčková & P. Kadlec & J. Příhoda & Z. Bubník, 2002. "Chemical and biochemical changes during microwave treatment of wheat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(2), pages 74-78.
    2. J. Dostálová & P. Kadlec & J. Bernášková & M. Houška & J. Strohalm, 2009. "The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 76-79.

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