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Effect of soaking and cooking on the oligo saccharide content of dry beans phaseolus vulgaris cultivar roxao lustroso



Effect of soaking and cooking on the oligo saccharide content of dry beans phaseolus vulgaris cultivar roxao lustroso



Journal of Food Science 47(3): 924-925



The effect of cooking conditions commonly used in Brazilian homes was determined by measuring the oligosaccharide content (sucrose, raffinose and stachyose) of beans (P. vulgaris, L.) by TLC. Soaking in water caused a small decrease in the oligosaccharide content of the beans and the relative amount removed was not proportional to the solubility of the sugars in water. Cooking of the whole seeds led to a larger decrease in oligosaccharide content, especially when large amounts of water were used.

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Accession: 005269816

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