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Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. (2009) Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes. Journal of Food Engineering, 92 (4). pp. 389-395. ISSN 0260-8774

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Abstract

Xylanase and protease pre-treatments were used to evaluate the dehulling properties of green gram, black gram, red gram and horse gram. Xylanase-mediated degradation of non starch polysaccharides (NSP) has facilitated the easy dehulling of green gram, black gram and horse gram. Xylanase pre-treatment of horse gram resulted in 84.4% dehulled kernels, whereas, 78.4% and 75.7% dehulled kernels were produced in green gram and black gram, respectively. However, protease pre-treatment was more efficient in improving the dehulling properties of green gram and black gram in addition to red gram with higher amount of dehulled kernels (>78%) and lower amount of fines. Selective improvements in the degree of dehulling, dehulling index and dehulling efficiency were observed in enzyme treatments compared to buffer- and oil-treated controls. Enzyme pre-treatments did not alter the cooking properties of dehulled legumes. These results indicate that, partial degradation of NSP and/or proteins of mucilage, which is present in between hulls and cotyledon by enzymes has facilitated the improvement in the dehulling properties of legumes.

Item Type: Article
Uncontrolled Keywords: Dehulling Legumes Conditioning Enzymatic pre-dehulling treatment Cooking quality
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 10:52
Last Modified: 17 Oct 2018 09:04
URI: http://ir.cftri.com/id/eprint/9078

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