PHYTATE CONTENT AND ITS EFFECT ON COOKING QUALITY OF BEANS
- 1 September 1981
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 5 (3) , 169-178
- https://doi.org/10.1111/j.1745-4549.1981.tb00632.x
Abstract
Storage of dry beans under conditions of relatively high moisture and temperature increased the cooking time of the beans about 5-fold. Among the changes that occur in beans stored in this way, the reduction (about 65%) in phytic acid content was the best indicator of increased cooking time. Cooking times of various legumes studied correlated well with the ratio of % phytic acid/% Ca present in the beans. Soaking high moisture beans in a solution of phytic acid or EDTA reduced cooking time to that of control beans. Cooking time of control beans soaked under the same conditions was reduced by between 1/3 and 1/2, depending on the solution used.This publication has 8 references indexed in Scilit:
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