Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels)
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...
điểm /
đánh giá
Phát hành ngày
2023-03-20
Chuyên mục
PHYSICAL SCIENCES