Regresar

Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils

Abstract:

Lentils were subjected to natural fermentation for 4 days at 30°C. The pH value fell to 3.8 during the process. α-Galactosides and sucrose were not detected in fermented lentils but a significant increase in the fructose content was observed. In fermented lentils the neutral detergent fibre, cellulose and hemicellulose contents decreased and the lignin content increased. After fermentation the riboflavin content was higher and the trypsin inhibitor activity decreased. © 1993 Springer-Verlag.

Año de publicación:

1993

Keywords:

    Fuente:

    scopusscopus

    Tipo de documento:

    Article

    Estado:

    Acceso restringido

    Áreas de conocimiento:

    • Fitopatología
    • Ciencia de los alimentos

    Áreas temáticas:

    • Alimentación y bebidas
    • Tecnología alimentaria

    Contribuidores:

    Ruiz R.Ruiz R.
    Tabera J.Tabera J.
    Bacon J.Bacon J.
    Prodanov M.Prodanov M.
    Juana FriasJuana Frias
    Vidal‐Valverde C.Vidal‐Valverde C.