Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl(2)), star...

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Detalles Bibliográficos
Autores principales: Alpos, Marbie, Leong, Sze Ying, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231884/
https://www.ncbi.nlm.nih.gov/pubmed/34199236
http://dx.doi.org/10.3390/foods10061368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8231884/
https://www.ncbi.nlm.nih.gov/pubmed/34199236
http://dx.doi.org/10.3390/foods10061368

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