Does phytic acid influence cooking rate in common beans?
The possible role of phytic acid as a chelating agent in the softening of fresh beans during cooking was examined. Its diffusion out of the grain of two bean varieties was determined during the cooking process. The softening rate was five times higher in the Michigan variety than in the Ojo de Cabra...
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| Veröffentlicht in: | Journal of food biochemistry 1992, Vol.15 (5), p.367-374 |
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| container_end_page | 374 |
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| container_issue | 5 |
| container_start_page | 367 |
| container_title | Journal of food biochemistry |
| container_volume | 15 |
| creator | Bernal-Lugo, I. (Ciudad Universitaria, Mexico, D.F.) Castillo, A Diaz de Leon, F Moreno, E Ramirez, J |
| description | The possible role of phytic acid as a chelating agent in the softening of fresh beans during cooking was examined. Its diffusion out of the grain of two bean varieties was determined during the cooking process. The softening rate was five times higher in the Michigan variety than in the Ojo de Cabra variety. During cooking the phytic acid did not diffuse out of the grain, and no evidence of a change in its solubility was found in either bean variety. These data indicate that phytic acid probably is not a chelating agent during bean thermal softening |
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These data indicate that phytic acid probably is not a chelating agent during bean thermal softening</abstract><cop>Malden, MA</cop><pub>Blackwell</pub><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0145-8884 |
| ispartof | Journal of food biochemistry, 1992, Vol.15 (5), p.367-374 |
| issn | 0145-8884 1745-4514 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_5284329 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ACIDE PHYTIQUE ACIDO FITICO Biological and medical sciences CALIDAD COCCION COMPOSICION QUIMICA COMPOSITION CHIMIQUE CUISSON Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology MEXICO MEXIQUE PHASEOLUS VULGARIS QUALITE VARIEDADES VARIETE |
| title | Does phytic acid influence cooking rate in common beans? |
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