Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels)

  • Ngoc Lieu Le, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen
  • Ngoc Lieu Le*, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen
  • Linh Tran Khanh Vu
Từ khóa: anthocyanin, black gram, heat treatments, physical properties, phytate, tannin.

Tóm tắt

The aim of this research was to investigate the effect of thermal treatments, including roasting, microwaving, and steaming, on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels). Regarding its physical properties, thermal treatment increased the water-holding capacity (WHC) and decreased the oil-holding capacity (OHC) of the black gram samples...

Tác giả

Ngoc Lieu Le, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen

 International University, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

Ngoc Lieu Le*, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen

Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

Linh Tran Khanh Vu

Ho Chi Minh City University of Technology and Education, 1 Vo Van Ngan Street, Linh Chieu Ward, Thu Duc City, Ho Chi Minh City, Vietnam

điểm /   đánh giá
Phát hành ngày
2023-03-20
Chuyên mục
PHYSICAL SCIENCES