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Titolo:
COOKING CHARACTERISTICS OF SPLIT PEAS TREATED WITH INFRARED HEAT
Autore:
CENKOWSKI S; SOSULSKI FW;
Indirizzi:
UNIV MANITOBA,DEPT BIOSYST ENGN WINNIPEG MB R3T 5V6 CANADA UNIV SASKATCHEWAN,DEPT CROP SCI & PLANT ECOL SASKATOON SK S7N 0W0 CANADA
Titolo Testata:
Transactions of the ASAE
fascicolo: 3, volume: 41, anno: 1998,
pagine: 715 - 720
SICI:
0001-2351(1998)41:3<715:CCOSPT>2.0.ZU;2-A
Fonte:
ISI
Lingua:
ENG
Keywords:
INFRARED PROCESSING; MICRONIZATION; NITROGEN SOLUBILITY; WATER HYDRATION; COOKING TIME; STARCH GELATINIZATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
12
Recensione:
Indirizzi per estratti:
Citazione:
S. Cenkowski e F.W. Sosulski, "COOKING CHARACTERISTICS OF SPLIT PEAS TREATED WITH INFRARED HEAT", Transactions of the ASAE, 41(3), 1998, pp. 715-720

Abstract

The objective of this study was to determine the effects of micronization (high intensity infrared heat) on water hydration rate and cooking time of split peas, and the functional properties of the protein andstarch components in the micronized peas. Split peas at 26% moisture content were micronized for 90 s using a 500 W infrared tubular quartzlamp to a final moisture of 15% without affecting the exterior or interior color of the pens. Micronization increased water hydration rate by 7% and cooking time was decreased by one-third. The pea proteins were denatured and starch grannies pregelatinized by the heat treatment so that granule disintegration was enhanced during amylography. Micronization was an effective technique for instantizing split peas and expanding food uses for dry peas.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 17:48:45