Physical, chemical and nutritional characteristics of premature-processed and matured green legumes

Journal of Food Science and Technology

Volumn 49, Issue 4, 2012, Pages 459-466

  Bhattacharya, Sila ^a   Malleshi, N G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cicer arietinum; Dolichos lablab; Nutraceuticals; Premature green legume

Indexed keywords

ANTIOXIDANT ACTIVITIES; CHICK PEA; CHLOROPHYLL CONTENTS; CICER ARIETINUM; COLOUR CHANGE; DOLICHOS LABLAB; FIELD BEANS; GREEN SAMPLES; NUTRACEUTICALS; NUTRITIONAL CHARACTERISTICS; PHYSICO-CHEMICALS; POLYPHENOL CONTENT; PREMATURE GREEN LEGUME; SHELF LIFE; WATER ABSORPTION CAPACITY;

AGENTS; PLANTS (BOTANY);

FOOD PROCESSING;

CICER ARIETINUM; DOLICHOS; LABLAB PURPUREUS; PISUM SATIVUM;

EID: 84863983240     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0299-y     Document Type: Article

References (36)

1. Amarowicz R, Pegg RB, Raim-Mohaddam P, Bral B, Weil JA (2004) Free radical scavenging capacity and antioxidant activity of selected plant species from the Canadian Prairies. Food Chem 84:551-562 (Pubitemid 37373607)
2. Anderson RA, Polansky MM (2002) Tea enhances insulin activity. J Agric Food Chem 50:7182-7186 (Pubitemid 35332804)
3. AOAC (2002) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington DC
4. Asp NG, Johansson CG, Hallmer H, Siljeström M (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 31:476-482
5. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 26:1199-1200
6. Canet W, Alvarez MD, Luna P, Fernandez C (2004) Reprocessing effect on the quality of domestically cooked (boiled/stir-fried) frozen vegetables. European Food Res Technol 219:240-250 (Pubitemid 40877509)
7. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 29:350-356
8. Elhardallou SB, Walker AF (1993) The water holding capacity of three starchy legumes in the raw, cooked and fibre-rich fraction forms. Plant Foods Hum Nutr 44:171-179
9. Enwere NJ, McWatters KH, Phillips RD (1998) Effect of processing on some properties of cowpea (Vigna unguiculata) seed, protein, starch, flour and akara. Int J Food Sci Nutr 49:365-373 (Pubitemid 28458452)
10. Gamel TH, Linssen JP, Mesallam AS, Damir AA, Shekib LA (2006) Seed treatments affect functional and antinutritional properties of amaranth flours. J Sci Food Agric 86:1095-1102
11. Gertig H, Kulesa C (1972) Comparison between quantitative and qualitative composition of saccharides in fresh green peas, frozen and canned. Prace-Instytutow-i-Laboratoriow-BadawczychPrzemyslu-Spozywczego 22:167-174
12. Guo DJ, Chen HL, Chan SW, Yu PH (2008) Antioxidative activities and the total phenolic activities contents of tonic Chinese medicinal herbs. Inflammopharmacol 16:201-207
13. Jayaraman KS, Das Gupta DK, Babu Rao N (1994) Studies on dehydration of the seeds of green field bean (Dolichos lablab Var. lignosus). J Food Sci Technol 31:367-371
14. Kaack K (1994) Blanching of green bean (Phaseolus vulgaris). Plant Foods Human Nutr 46:353-360
15. Kakade ML, Simons N, Liener IE (1969) An evaluation of natural vs synthetic substrates for measuring the antitryptic activity of soybean samples. Cereal Chem 46:518-526
16. Kakade ML, Rackis JJ, McGhee JE, Puski G (1974) Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure. Cereal Chem 51:376-382
17. Kanawade VL, Narain M (1993) Effect of pretreatment and drying air temperature on quality of peas dehydrated in fluidized bed dryer. J Food Sci Technol 30:118-120
18. Murcia MA, Jimenez AM, Martinez-Tome M (2009) Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Res Int 42:1046-1052
19. Nirmala M, Muralikrishna G (2003) In vitro digestibility studies of cereal flours and starches using purified finger millet (Eleusine coracana, ragi, Indaf-15) amylases. Carbohydr Polym 52:275-283
20. Noonan DM, Benelli R, Albini A (2007) Angiogenesis and cancer prevention: a vision. Recent Results. Cancer Res 174:219-224
21. Ojimelukwe PC, Onweluzo JC, Okechukwu E (1998) Effects of infestation on the nutrient content and physiochemical properties of two cowpea (Vigna unguiculata) varieties. Plant Foods Hum Nutr 53:321-332 (Pubitemid 29478181)
22. Price KR, Colquhoun IJ, Barnes KA, Rhodes MJC (1998) Composition and content of flavonol glycosides in green beans and their fate during processing. J Agric Food Chem 46:4898-4903 (Pubitemid 128488234)
23. Prinyawiwatkul W, Beuchat LR, McWatters KH, Phillips RD (1997) Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling and fermentation. J Agric Food Chem 45:480-486 (Pubitemid 127485956)
24. Ramanathan LA, Bhatia BS (1970) Dehydrated green Bengal gram (Cicer arietinum). J Food Sci Technol 7:208-209
25. Ranganna S (1977) Manual of analysis and quality control for fruit and vegetable products. Tata McGraw Hill Publishing Co, New Delhi
26. Sagar VR, Suresh PK (2010) Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol 47:15-26
27. Sharma S, Ray RA, Sharma VK (1987) Comparative study of solar dryers for crop drying. Invent Intell 22:105-113
28. Singh S, Awasthi R, Gupta SP (1994) Effect of natural tannins on canned green Bengal Gram (Cicer arietinum). J Food Sci Technol 31:49-51
29. Singleton VL, Rossi JA (1965) Colorimetry of total phenolic with phosphomolybdicphosphotungstic acid reagents. Am J Enol Vitic 16:144-158
30. Sosulski FW, Humbert ES, Bui K, Jones JD (1976) Functional properties of rape seed flours, concentrates and isolates. J Food Sci 41:1349-1352
31. Spaeth SC, Debouck DG (1989) Microstructure of nunas: andean popping beans (Phaseolus vulgaris L.). Food Microstruct 8:263-269
32. Thakur AK (2008) Studies on drying characteristics and physical quality evaluation of green peas. J Food Sci Technol 45:117-122 (Pubitemid 351421133)
33. Tijskens LMM, Schijvens EPHM, Biekman ESA (2001) Modelling the change in colour of broccoli and green beans during blanching. Innov Food Sci Emerg Technol 2:303-313 (Pubitemid 33379793)
34. Yamakawa T, Kurihara T (2003) Method of producing frozen blanched green agricultural product. US Patent 6 565 911 B1
35. Yen GC, Duh PD (1993) Antioxidative properties of methanolic extracts from peanut hulls. J Am Oil Chem Soc 70:383-386
36. Zhu QY, Hackman RM, Ensunsa JL, Holt RR, Keen CL (2002) Antioxidative activities of Oolong tea. J Agric Food Chem 50:6929-6934 (Pubitemid 35253195)