Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates
Food Hydrocolloids,
Год журнала:
2025,
Номер
unknown, С. 111383 - 111383
Опубликована: Март 1, 2025
Язык: Английский
Ultrasound‐Assisted Soaking and Solution Effects on the Anti‐Nutritional Quality and Physical Properties of Legume Seeds
Food Science & Nutrition,
Год журнала:
2025,
Номер
13(4)
Опубликована: Апрель 1, 2025
ABSTRACT
This
study
investigates
the
effects
of
soaking
method
(ultrasound‐assisted
(UAS)
and
conventional
(CS)),
solutions
with
varying
pH
(distilled
water
(W),
citric
acid
(CA),
sodium
bicarbonate
(SB)),
times
(4,
8,
12
h)
on
anti‐nutritional
factors
(phytic
(PA)
trypsin
inhibitor
(TI)
contents),
moisture
absorption,
hardness
chickpeas,
beans,
soybeans.
Additionally,
examined
changes
in
soluble
solids
content
(SSC),
pH,
turbidity,
color
solutions.
While
solution
significantly
(
p
<
0.05)
affected
TI
seeds,
they
had
no
notable
impact
PA
content.
The
most
reductions
were
observed
following
h
CS:
27.0%
chickpeas
38.9%
soybeans
soaked
water,
30.5%
beans
bicarbonate.
Sodium
was
more
effective
than
reducing
TI.
UAS
generally
led
to
greater
compared
CS,
although
its
effectiveness
reduced
resulted
higher
hydration
rates
across
all
Chickpeas
for
4
exhibited
lowest
values.
notably
increased
SSC,
CS.
Язык: Английский
Impact of ultrasound-assisted intermittent hydration during pumpkin seed germination on the structure, nutritional, bioactive, physical and techno-functional properties of flours
LWT,
Год журнала:
2025,
Номер
unknown, С. 117654 - 117654
Опубликована: Март 1, 2025
Язык: Английский