EFFECT OF DIFFERENT COOKING METHODS - Karmakar, Nilima;PATEL, KAJAL RAJENDRABHAI;FALDU, PRITI
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In the present study four cultivars of black gram NUK-17-02, NUK-17-05,NUK-17-06 and NUK-17-10 were chosen for analysis. The samples were analyzed under four different processed states like raw, boiled, pressure cooking and sprouting. Black gram genotype NUK-17-02 had highest amount of prolamine, sodium, manganese, zinc and sulfur contents compared to other genotypes. Among five black gram genotypes, highest total soluble sugar, non-reducing sugar, calcium and potassium content, were observed in genotype NUK-17-06. In a nutshell pressure cooking method was proved to best method as it could…mehr

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Produktbeschreibung
In the present study four cultivars of black gram NUK-17-02, NUK-17-05,NUK-17-06 and NUK-17-10 were chosen for analysis. The samples were analyzed under four different processed states like raw, boiled, pressure cooking and sprouting. Black gram genotype NUK-17-02 had highest amount of prolamine, sodium, manganese, zinc and sulfur contents compared to other genotypes. Among five black gram genotypes, highest total soluble sugar, non-reducing sugar, calcium and potassium content, were observed in genotype NUK-17-06. In a nutshell pressure cooking method was proved to best method as it could conserve most of the mineral nutrients, protein, protein fractions and sugars.
Autorenporträt
Dr. Nilima Karmakar arbeitet seit 9 Jahren als Assistenzprofessorin an der Navsari Agricultural University in Gujarat, Indien. Ihre wissenschaftliche Arbeit konzentriert sich auf die Erforschung von Hülsenfrüchten und Knollengewächsen. Sie interessiert sich für verschiedene Arten der Lebensmittelverarbeitung mit diesen Pflanzen.