Effect of freezing and canning on the trypsin inhibitor and phytates in immature seeds of common bean (Phaseolus vulgaris L.)
Jacek Słupski , Zofia Lisiewska , Piotr Gębczyński , Anna Korus , Radosława Skoczeń-Słupska , L. Sobczyńska
AbstractThe aim of this paper was to evaluate the effect of processing and preparation for consumption on the activity of trypsin inhibitors and phytate content in immature seeds of five bean cultivars (both flageolet-type and those intended for dry-seed production). Analyses were conducted on raw seeds, boiled seeds, and three products prepared for consumption after 12-month storage (frozen products obtained using traditional and modified methods as well as canned products). Trypsin inhibitor activity in fresh seeds boiled immediately after harvest and products prepared for consumption after 12 months of storage was 84-94% lower than in raw fresh seeds, while a 31-55% reduction in phytate content was noted only in sterilized seeds. The type of cultivar had no effect on trypsin inhibitor activity or phytate levels.
|Publication size in sheets||0.5|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.|
|Keywords in English||immature bean seeds, boiling, freezing, canning, trypsin inhibitor, phytates|
|Internal identifier||WTŻ/M/33/2013; WTŻ/3/43|
|Score|| = 5.0, 07-06-2019, MonographChapterAuthor|
= 0.0, 27-07-2017, BookChapterMatConf
|Publication indicators||= 5|
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