[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Mono- and oligosaccharide composition of groundnut (Arachis hypogea).

Tharanathan, R. N. and Wankhede, D. B. and Rao, M. R. R. (1976) Mono- and oligosaccharide composition of groundnut (Arachis hypogea). Journal of Food Science, 41 (3). 715-716, 7 ref..

[img] PDF
Journal of Food Science, Volume-41(3 (1976) 715-716 .pdf - Published Version
Restricted to Registered users only

Download (283kB)

Abstract

The mono- and oligosaccharide composition of 2 different var. of groundnut was determined. 70% alcohol was used for extraction of mono- and oligosaccharides. Total monosaccharides constituted 5.08 and 5.00%, and were identified as D-glucose (2.89 and 2.88%) and D-fructose (2.19 and 2.11%); while total oligosaccharides amounted only to 3.23 and 3.38% of flour solids, respectively for the 2 var., and were identified as sucrose, 0.91 and 0.95%; raffinose, 0.94 and 1.06%; stachyose, 1.04 and 0.51%; and verbascose, 0.2 and 0.38%. Final identification of the sugars was achieved by GLC as their trimethylsilyl derivatives. In addition, one of the var. Nambyquarae (hybrid peanut) also contained ajugose, 0.48%. The 2 var. are unusual in that they contain a high proportion of free monosaccharides. [See also FSTA (1976) 8 2J259.]

Item Type: Article
Uncontrolled Keywords: SUGARS-; groundnuts, saccharides composition in; GROUNDNUTS-; saccharides composition in groundnuts
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 13 Carbohydrate Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:27
Last Modified: 24 May 2016 10:27
URI: http://ir.cftri.com/id/eprint/7092

Actions (login required)

View Item View Item