DEPHYTINIZATION PROCESSES OF SOME LEGUME SEEDS AND CEREAL GRAINS WITH ULTRASOUND AND MICROWAVE APPLICATIONS

Article Id: LR-126 | Page : 414-421
Citation :- DEPHYTINIZATION PROCESSES OF SOME LEGUME SEEDS AND CEREAL GRAINS WITH ULTRASOUND AND MICROWAVE APPLICATIONS.Legume Research-An International Journal.2013.(36):414-421
Address : Department of Food Engineering, Faculty of Engineering and Architecture, University of Necmettin Erbakan, 42060, Konya, Turkey

Abstract

The effects of ultrasound and microwave applications on color, phytic acid, protein and mineral content of common bean (Phaseolus vulgaris L.), chickpea (Cicer arietinum L.), soybean (Glycine Max. L.), wheat (Triticum aestivum L.) and corn (Zea mays L.) seeds were investigated. The loss of carotenoid pigments with ultrasound application is lower than with microwave application. This study showed that ultrasound application at 25°C gave significantly(pt 25°C showed significant retention of minerals compared to other applications in all the seeds studied.

Keywords

Dephytinization Microwave Mineral content Phytic acid Ultrasound.

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